Sautéed Mushroom and Spinach Farro Risotto

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A creamy, nutty farro risotto bursting with sautéed mushrooms and fresh spinach, perfect for a wholesome vegetarian meal. This Italian-inspired vegetarian recipe, ready in about 50 minutes, pairs farro, pearled, vegetable broth, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 farro, pearled
• 4 cups, warmed vegetable broth
• 2 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 3 cups fresh spinach, chopped
• 1/2 cup dry white wine
• 1/2 cup Parmesan cheese, grated
• 2 tbsp unsalted butter
• 1 tsp kosher salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 small finely chopped yellow onion and sauté for 3-4 minutes until translucent.
2. Step 2: Add 8 oz sliced cremini mushrooms and cook for 5-6 minutes until golden and their moisture has evaporated.
3. Step 3: Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
4. Step 4: Add 1 cup pearled farro and toast it in the pan for 2 minutes, stirring frequently.
5. Step 5: Pour in 1/2 cup dry white wine and cook, stirring, until the wine is mostly absorbed.
6. Step 6: Begin adding 4 cups warmed vegetable broth, about 1/2 cup at a time, stirring frequently and letting the farro absorb the liquid before adding more. Continue this process for about 30 minutes until the farro is tender but still chewy.
7. Step 7: Stir in 3 cups chopped fresh spinach and cook for 2 minutes until wilted.
8. Step 8: Remove from heat and stir in 2 tbsp unsalted butter and 1/2 cup grated Parmesan cheese until creamy. Season with 1 tsp kosher salt and 1/2 tsp black pepper. Serve warm.