Sautéed Mushroom and Spinach Farro Risotto
A creamy, nutty farro risotto bursting with sautéed mushrooms and fresh spinach, perfect for a wholesome vegetarian meal. This italian-inspired vegetarian (vegetarian) ready in about 50 minutes pairs farro, pearled, warmed 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 cloves 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
Instructions
- 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.
- Step 2: Add 8 oz sliced cremini mushrooms and cook for 5-6 minutes until golden and their moisture has evaporated.
- Step 3: Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
- Step 4: Add 1 cup pearled farro and toast it in the pan for 2 minutes, stirring frequently.
- Step 5: Pour in 1/2 cup dry white wine and cook, stirring, until the wine is mostly absorbed.
- 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.
- Step 7: Stir in 3 cups chopped fresh spinach and cook for 2 minutes until wilted.
- 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.
Equipment for this recipe
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Frequently asked questions
How long does Sautéed Mushroom and Spinach Farro Risotto take to make?
Total time is about 50 minutes (10 min prep + 40 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 Sautéed Mushroom and Spinach Farro Risotto?
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, pearled from drying out.
Can I substitute ingredients in Sautéed Mushroom and Spinach Farro Risotto?
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 Sautéed Mushroom and Spinach Farro Risotto 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 Sautéed Mushroom and Spinach Farro Risotto 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.
