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Mushroom, Lemon and Rosemary Farro Risotto

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No-stir farro risotto, with its nutty flavor and chewy texture is a healthy and delicious alternative to traditional white rice risotto. The addition of fresh rosemary and lemon brighten this satisfying dish.

Ingredients

Scale
  • 1 cup semi-pearled farro 
  • 3 cups chicken or vegetable broth
  • 1/2 onion, chopped
  • 2 garlic cloves, minced
  • 8 ounces sliced mushrooms
  • Splash olive oil
  • 3 sprigs rosemary, leaves removed and chopped
  • 1 lemon, zested and juiced
  • 1 – 2 T butter (optional)
  • 1/2 cup grated parmesan cheese, or more

Instructions

  1. Put the farro in a bowl and cover with water. Soak for 30 minutes or more. Drain.
  2. Put the farro and chicken stock into a pan and bring to a boil. Reduce to medium-low and cook for about 20 minutes, until the farro is cooked al dente. Drain the farro, reserving the cooking liquid and set aside. At this point, you can refrigerate your cooked farro and cooking broth to finish the dish later in the day or even the next day, or continue on with the recipe.
  3. While farro is cooking, heat a heavy bottomed pan and add a splash of olive oil. When oil is hot, add onions and garlic and cook over medium heat for about 5 minutes until soft. Add some more olive oil, or butter if you prefer.  Add mushrooms and rosemary and cook another 5 minutes. 
  4. Add drained farro and stir to combine. Add some of the reserved stock, a half cup at a time, until you get a nice creamy texture. Farro risotto should not be dry, but not soupy either. You will likely add between 1 and 2 cups of the cooking liquid.
  5. Stir in lemon juice, lemon zest, butter and parmesan cheese. Season with kosher salt and fresh ground pepper. Taste and adjust ingredients as needed. Serve hot.

Notes

  1. This will serve 2 – 4, depending on portion size. I typically double this recipe even when cooking for just my husband and me because this risotto is also delicious the next day. Doubling the recipe allows you to get two meals for the effort of one.
  2. There is no need to slowly stir in liquid to farro risotto. Why? Because you are not releasing the starch like you do in a rice risotto. Add enough of the soaking liquid until you like the texture, quickly stirring just to combine the ingredients.
  3. This recipe calls for semi-pearled farro, which means its outer bran has been slit but not removed. You can substitute whole farro, but you will need to presoak the farro longer and cook the farro an extra 20 minutes or so.

Find it online: https://somethingnewfordinner.com/recipe/no-stir-farro-risotto/

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