Mushroom Farrotto with Chunky Tomato Sauce Recipe

Name: Mushroom Farrotto with Chunky Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14-oz. can chopped tomatoes; 1 tsp. sugar; Salt and freshly ground black pepper to taste; 1 small red bell pepper, seeded and chopped; 5 cups vegetable stock; 2 Tbs. olive oil; 2 Tbs. butter or soy margarine; 3 cups chopped portobello mushrooms; 2 cups chopped cremini mushrooms; 1 cup chopped onion; 1 1/2 cups farro, rinsed and drained; 1 cup dry white wine (optional); 6 Tbs. grated Parmesan cheese (optional); 3 Tbs. chopped fresh parsley (optional); Chunky Tomato Sauce; 2 cloves garlic, minced

Servings: persons

14-oz. can chopped tomatoes
1 tsp. sugar
Salt and freshly ground black pepper to taste
1 small red bell pepper, seeded and chopped
5 cups vegetable stock
2 Tbs. olive oil
2 Tbs. butter or soy margarine
3 cups chopped portobello mushrooms
2 cups chopped cremini mushrooms
1 cup chopped onion
1 1/2 cups farro, rinsed and drained
1 cup dry white wine (optional)
6 Tbs. grated Parmesan cheese (optional)
3 Tbs. chopped fresh parsley (optional)
Chunky Tomato Sauce
2 cloves garlic, minced

1
In medium saucepan, bring stock to a boil.
2
Reduce heat to low.
3
In large saucepan, heat oil and 1 tablespoon butter over medium-high heat.
4
Add both mushrooms and cook, stirring often, until soft, about 5 minutes.
5
Using slotted spoon, transfer mushroom mixture to bowl and set aside.
6
Add remaining tablespoon of butter and onion and cook, stirring often, until soft, about 5 minutes.
7
Add farro to pan and stir to coat with oil.
8
Add wine and cook, stirring until liquid is absorbed, about 1 minute.
9
Add 1 cup hot stock to pan and stir in mushrooms.
10
Cook, stirring occasionally, adding more hot stock as it is absorbed, until farro is tender but still firm, about 20 minutes.
11
Meanwhile, make tomato sauce.
12
In small saucepan, heat oil over medium-high heat.
13
Add onion, garlic and bell pepper and cook, stirring often, until vegetables are soft, about 5 minutes.
14
Add tomatoes, sugar, salt and pepper.
15
Cook, stirring occasionally, until thickened slightly, 15 to 20 minutes.
16
To serve, stir grated cheese, if using, into farro and season with salt and pepper.
17
Spoon into serving bowls and sprinkle with chopped parsley if desired.
18
Top each serving with tomato sauce.

1657

kcal

Calories

135

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 14-oz. can chopped tomatoes, 1 tsp. sugar, Salt and freshly ground black pepper to taste, 1 small red bell pepper, seeded and chopped, and more.

Yes, Mushroom Farrotto with Chunky Tomato Sauce falls under the General 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.

That's it — enjoy your meal!

Mushroom Farrotto with Chunky Tomato Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions