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
- Press or mince the garlic. Peel and finely dice the shallot.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Keywords: Farrotto, Farro Risotto, Farro Bowl