Farro and Mushroom Risotto with Parmesan

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A creamy, satisfying risotto-style dish made with nutty farro, earthy mushrooms, and a hint of Parmesan for a comforting weeknight dinner. This italian-inspired rice & grains (vegetarian) ready in about 45 minutes pairs farro, mushrooms, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.6 (9 ratings) Prep: 20 min Cook: 25 min Serves 4 Italian cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: Dice 8 oz mushrooms and 1/2 cup diced onion. Mince 2 garlic cloves.
  2. Step 2: Melt 2 tbsp butter in a large skillet over medium heat. Add mushrooms and onions, cooking for 8 minutes until mushrooms release liquid and onions soften. Add minced garlic, cooking for 1 minute until fragrant.
  3. Step 3: Add 1 cup uncooked farro to the skillet and stir to coat. Pour in 1/2 cup white wine, scraping the bottom of the pan, and cook until evaporated (about 2 minutes).
  4. Step 4: Add 4 cups vegetable broth, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer, then reduce heat to low. Cover and cook for 25 minutes, stirring occasionally, until farro is tender and broth is absorbed. Remove from heat, stir in 1/2 cup grated Parmesan, and let sit for 5 minutes before serving.

Frequently asked questions

How long does Farro and Mushroom Risotto with Parmesan take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Farro and Mushroom Risotto with Parmesan?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep farro from drying out.

Can I substitute ingredients in Farro and Mushroom Risotto with Parmesan?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Farro and Mushroom Risotto with Parmesan for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Farro and Mushroom Risotto with Parmesan vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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