fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Farrotto with roasted mushrooms and wilted spinach.

Farrotto with Roasted Mushrooms

  • Author: Denay DeGuzman
  • Total Time: 30 Minutes
  • Yield: 2 Farro Bowls 1x


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!


  • 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



  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.


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!


  • 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.
  • Prep Time: 8 Mins
  • Cook Time: 22 Minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Farrotto, Farro Risotto, Farro Bowl