Mushroom-Farro 'Risotto' Recipe

Name: Mushroom-Farro 'Risotto'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups water, or more as needed; 2 cups farro; 3 tablespoons butter; 3 cloves garlic, minced; 1 cup sliced fresh mushrooms; 1 teaspoon onion powder; 1 teaspoon garlic salt; 1 tablespoon ground black pepper; 1 cup chicken stock; 2 tablespoons grated Parmesan cheese; salt and ground black pepper to taste

Servings: persons

4 cups water, or more as needed
2 cups farro
3 tablespoons butter
3 cloves garlic, minced
1 cup sliced fresh mushrooms
1 teaspoon onion powder
1 teaspoon garlic salt
1 tablespoon ground black pepper
1 cup chicken stock
2 tablespoons grated Parmesan cheese
salt and ground black pepper to taste

1
Bring water to a boil in a saucepan. Add farro and reduce heat to simmer; cook until tender, about 30 minutes.
2
Meanwhile, melt butter in a nonstick pan over medium heat. Add garlic and cook, stirring frequently, until slightly soft and fragrant, 1 to 2 minutes. Add mushrooms and season with onion powder, garlic salt, and pepper. Cook over medium-high heat, stirring frequently, about 10 minutes.
3
Drain and discard any excess water from the farro; add farro to the pan with the mushroom mixture. Add chicken stock and increase heat to a simmer, stirring frequently, about 5 minutes. Add Parmesan cheese and stir until melted, about 1 minute more.

227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups water, or more as needed, 2 cups farro, 3 tablespoons butter, 3 cloves garlic, minced, and more.

Yes, Mushroom-Farro 'Risotto' falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom-Farro 'Risotto'

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