Farro and Sautéed Mushroom Risotto with Parmesan

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A creamy risotto-style dish featuring nutty farro cooked slowly with sautéed mushrooms and finished with Parmesan cheese. This italian-inspired rice & grains ready in about 55 minutes pairs pearled farro, vegetable broth, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup pearled farro
• 4 cups, kept warm vegetable broth
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 small, finely chopped yellow onion
• 2 minced garlic clove
• 8 oz, sliced cremini mushrooms
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmesan cheese
• 1 tbsp fresh thyme leaves
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat. Add 8 oz sliced cremini mushrooms with 1/2 tsp salt and 1/4 tsp black pepper. Sauté for 6-8 minutes until mushrooms release liquid and edges brown, then remove mushrooms and set aside.
2. Step 2: In the same skillet, add remaining 1 tbsp olive oil and 1 tbsp butter. Add 1 small finely chopped yellow onion and 2 minced garlic cloves, cooking over medium heat for 4-5 minutes until softened and translucent.
3. Step 3: Add 1 cup pearled farro to the skillet and toast for 2 minutes, stirring to coat grains with oil and onion mixture.
4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until mostly absorbed, about 3 minutes.
5. Step 5: Begin adding warm 4 cups vegetable broth, 1/2 cup at a time, stirring frequently and allowing each addition to absorb before adding more. Continue this process for 30-35 minutes until farro is tender but chewy.
6. Step 6: Stir in sautéed mushrooms, 1/2 cup freshly grated Parmesan cheese, 1 tbsp fresh thyme leaves, and remaining 1/2 tsp salt and 1/4 tsp black pepper. Cook for 2 minutes more until cheese melts and the risotto is creamy. Serve immediately.