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Farrotto with Roasted Mushrooms

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Farrotto with roasted mushrooms is a deeply delicious dish! This farro risotto recipe features a flavorful pesto that’s brimming with flavor.

This healthy farro bowl is warm and comforting. Garnished with wilted spinach, juicy lemon, and crushed peanuts, enjoy a wonderful combination of fresh and hearty textures. Assemble this easy meal for two in 30 minutes!

Farro Bowl garnished with lemon, roasted mushrooms, and peanuts.

WHAT IS FARRO?

Farro is a traditional grain of the Mediterranean. It’s high in both protein and fiber. This ancient whole-grain wheat contains gluten. It has a chewy texture, similar to rice, and a rich nutty flavor. 

At natural food markets, you’ll find farro in the bulk foods area. At the grocery store, packaged farro can usually be found next to the rice, barley and quinoa. If not, look for it in the baking aisle or cereal section by the oatmeal.

Farrotto served in a bowl, garnished with grilled mushrooms, wilted spinach, sliced lemon and crushed peanuts.

FARROTTO INGREDIENTS

This savory farro risotto recipe is made with healthy ingredients. They’re readily-available garden and pantry staples.

At the market cremini mushrooms are also known as baby bella, baby portabello, or brown mushrooms.

Here’s what you’ll need for the best farrotto!

  • Farro
  • Cremini mushrooms
  • Virgin olive oil
  • Herbs de Provence
  • Sea salt
  • Freshly-ground black pepper
  • Shallot
  • Garlic cloves
  • Fresh basil
  • Baby spinach
  • Fresh lemon
  • Peanuts or walnuts

MORE RECIPES TO MAKE ASAP

Still hungry? If you love farrotto, you’ll also enjoy these easy healthy recipes!


Ingredients for Farro Risotto laid out on a wooden block.

FARRO RISOTTO RECIPE PREP

  • STEP 1: Press or mince the garlic. Peel and finely dice the shallot.
  • STEP 2: Pinch off basil leaves and spinach leaves from their stems. Discard the stems.
  • STEP 3: Wipe mushrooms with a clean damp cloth. Cut them in half. Don’t “wash” them by rinsing them under water. Mushrooms are very porous and will soak up water like a sponge. They must be protected from excess moisture. 
  • STEP 4: Crush or mince the peanuts.

Farro Risotto recipe prep shown in 4 step-by-step images.

HOW TO COOK FARRO

Cooking farro is quick and simple to do! Just follow these easy step-by-step instructions. You’ll be enjoying a delicious farro bowl in no time flat.

To get this meal done fast, multi-task! While the farro is simmering, oven roast the mushrooms. And while that’s happening, blend up the pesto.

RECIPE PREP: Preheat oven to 400°F.

  • STEP 1: Add farro to a small pot. Cover the grains with 1 inch cold water. Bring to a boil. Reduce heat to medium-low. Cook for 18-20 minutes, or until tender but not mushy. 
  • STEP 2: Drain the farro in a colander. Let it sit in the strainer to cool.
  • STEP 3: Transfer the mushroom halves to a small baking tray. Drizzle them with olive oil. Sprinkle herbs de Provence, salt and pepper over the top. With clean hands, toss the mushrooms to distribute the oil and spices. Roast the mushrooms in the oven for 15-18 minutes or until beautifully golden and lightly crisp. They should still be a bit plump, not shriveled.
  • STEP 4: Make the pesto sauce. Add basil, garlic, and spinach to a blender. Add water, olive oil, herbs de Provence, salt and pepper. Blend until smooth.

4-image collage showing how to cook farro, step by step.

EASY FARROTTO RECIPE

  • STEP 1: Return empty pot to the stovetop over medium heat. Add olive oil, shallot and garlic.
  • STEP 2: Sautée for 1 to 2 minutes, until soft and fragrant. Add a light sprinkling of salt and pepper.
  • STEP 3: Return farro to the pot. Add the pesto sauce. Squeeze half a lemon over the top. Cook for 2 to 3 minutes, stirring occasionally, until hot. Divide farrotto between two bowls.
  • STEP 4: Return empty pot to the stovetop. Add olive oil and remaining spinach. Sprinkle with salt and pepper. Sautée over medium-low heat for 2 minutes, or until wilted.

Step-by-step instructions for farro risotto recipe.

ASSEMBLE FARRO BOWLS

  1. Divide wilted spinach equally between the two bowls of farrotto.
  2. Garnish each farro bowl with roasted mushrooms, crushed peanuts and slices of fresh lemon. Enjoy immediately!

Farrotto with roasted mushrooms and wilted spinach.

This easy recipe for farro risotto was adapted from a meal kit by Purple Carrot!

EXPERT TIPS FOR THIS RECIPE

  • PEANUT ALLERGY ALERT: Whenever serving this recipe to others, especially at a potluck or party, always present the peanuts on the side. Never incorporate nuts into the farrotto. Better safe than sorry!
  • TOPPING IDEAS FOR FARRO RISOTTO: Blanched asparagus tops, grated Parmesan, shredded Pecorino Romano cheese, or quartered cherry tomatoes.
  • HOW TO INCREASE THE FLAVOR PROFILE OF FARROTTO:  Instead of water when cooking the grain, try chicken stock with a few splashes of red wine. Before adding the wilted spinach and other garnishes, drizzle melted butter over the top of the farro.
  • WHAT TO SERVE WITH FARROTTO: A farro bowl is a meal on its own. But served as a side it can replace mashed potatoes or rice. Enjoy it with Cornish hen, steak, or roasted tomatoes.

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FARROTTO > RATE THIS RECIPE! ⭐️⭐️⭐️⭐️⭐️

This tasty farro risotto is deeply flavorful. Family and friends say this is the best farrotto recipe! If you agree, give it a 5-star rating in the comments.

Gold Line: Sprinkles of Inspiration | confettiandbliss.com

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Farrotto with roasted mushrooms and wilted spinach.

Farrotto with Roasted Mushrooms


  • Author: Denay DeGuzman
  • Prep Time: 8 Mins
  • Cook Time: 22 Minutes
  • Total Time: 30 Minutes
  • Yield: 2 Farro Bowls 1x

Description

Farrotto with roasted mushrooms and spinach is deeply flavorful. Serve farro risotto as a one-dish meal, or as a healthy side for chicken, meat, or fish. Make this easy farro bowl recipe in 30 minutes!


Scale

Ingredients

  • 1 cup farro
  • 12 cremini mushrooms
  • 5 tablespoons olive oil, divided
  • 1 teaspoon herbs de Provence, divided
  • Sea salt, to taste
  • Freshly-ground pepper, to taste
  • 1 shallot
  • 3 garlic cloves
  • 1 cup fresh basil leaves, no stems
  • 4 cups baby spinach (leaves no stems), lightly packed
  • 1 lemon
  • 1/4 cup peanuts or walnuts, crushed or chopped

Instructions

RECIPE PREP

  1. Press or mince the garlic. Peel and finely dice the shallot.
  2. Wipe mushrooms with a clean damp cloth. Slice them in half. Don’t “wash” them by rinsing them under water. Mushrooms are very porous and will soak up water like a sponge. They must be protected from excess moisture.
  3. Preheat oven to 400°F.

FARROTTO RECIPE

HELPFUL TIP: Multi-task to get this meal done fast! Follow these recipe steps. But, while the farro is simmering, oven roast the mushrooms. And while that’s happening, blend up the pesto.

  1. Add farro to a small pot. Cover the grains with 1 inch cold water. Bring to a boil. Reduce heat to medium-low. Cook for 18-20 minutes, or until tender but not mushy. Drain the farro in a colander. Let it sit in the strainer to cool.
  2. Transfer mushroom halves to a small baking tray. Drizzle them with 1 1/2 tablespoons olive oil. Sprinkle 1/2 teaspoon herbs de Provence, and salt and pepper over the top. With clean hands, toss the mushrooms to distribute oil and spices. Roast the mushrooms in the oven for 15-18 minutes, until beautifully golden and lightly crisp. They should still be a bit plump, not shriveled.
  3. Make the pesto sauce: Add the basil, 1/3 of the garlic (1 clove), and half the spinach (2 cups) to a blender. Add water, 2 tablespoons olive oil, 1/2 teaspoon herbs de Provence, and a sprinkling of salt and pepper. Blend until smooth.
  4. Return empty pot to the stovetop over medium heat. Add 1 tablespoon olive oil, shallot and remaining minced garlic (2 cloves). Sautée for 1 to 2 minutes, until soft and fragrant. Add a light sprinkling of salt and pepper. Return farro to the pot. Add the pesto sauce. Squeeze half a lemon over the top. Cook for 2 to 3 minutes, stirring occasionally, until hot. Divide farrotto between two bowls.
  5. Return empty pot to the stovetop. Add 1/2 tablespoon olive oil and remaining spinach (2 cups). Sprinkle with salt and pepper. Sautée over medium-low heat for 2 minutes, or until wilted.
  6. Divide wilted spinach equally between the two bowls of farrotto. Garnish each farro bowl with roasted mushrooms, crushed nuts and slices of fresh lemon. Enjoy immediately!

Notes

  • PEANUT ALLERGY ALERT: Whenever serving this recipe to others, especially at a potluck or party, always present the peanuts on the side. Never incorporate nuts into the farrotto. Better safe than sorry!
  • TOPPING IDEAS FOR FARRO RISOTTO: Blanched asparagus tops, grated Parmesan, shredded Pecorino Romano cheese, or quartered cherry tomatoes.
  • HOW TO INCREASE THE FLAVOR PROFILE OF FARROTTO:  Instead of water when cooking the grain, try chicken stock with a few splashes of red wine. Before adding the wilted spinach and other garnishes, drizzle melted butter over the top of the farro.
  • WHAT TO SERVE WITH FARROTTO: A farro bowl is a meal on its own. But served as a side it can replace mashed potatoes or rice. Enjoy it with Cornish hen, steak, or roasted tomatoes.
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Farrotto, Farro Risotto, Farro Bowl

Gold Line: Sprinkles of Inspiration | confettiandbliss.com

FARROTTO > JOIN THE CONVERSATION

Are you a lover of easy meals and tasty sides? What do you think of this healthy farro risotto? Is a farro bowl better for lunch or dinner? Share your thoughts below!

9 thoughts on “Farrotto with Roasted Mushrooms”

  1. Mushrooms are a way of life in our house, so this recipe was totally a winner! I also liked the variation of using farro instead of rice and potatoes like we usually do. Thanks!

    Reply
  2. I’ve never made this before. LOVED the flavor. And especially lovely with the addition of the peanuts. YUM!

    Reply
  3. We made this for dinner last night and it was incredible! Thank you so much for sharing the recipe!

    Reply
  4. This mushroom farrotto looks fabulous, and will surely taste great! I love spinach with mushrooms. I am bookmarking this to try. Loved the write up with images.

    Reply

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