Mushroom Farro Risotto Recipe (2024)

Add some ancient grains to your Thanksgiving menu with this Mushroom Farro Risotto recipe. Simmered in white wine, with two types of mushrooms, this dish is tastebud perfection. Great for dinner by itself, or as a side dish for countless main courses.

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This Vegan Mushroom Farro Risotto aka “Risotto di Farro ai Funghi”, is pure heaven in a bowl. A comfort food dish that’s loaded with all the best nutrients your body begs for. If you love these kinds of sides or main dishes, you would also love my Coconut Spinach Rice Pilaf or Wild Rice Pilaf. Farro isn’t rice though, so I urge you to give it a try because it’s on a plane all of its own.

What is Farro Risotto?

Risotto is commonly an Italian dish that’s largely made of rice. It’s usually cooked to a creamy perfection using broth. Some other popularly used ingredients for this recipe are onion, fresh herbs, vegetables, etc. However in this version the farro grain replaces the rice as the main ingredient. It’s then made in a very similar manner as any traditional risotto.

How to Make Mushroom Farro Risotto

1. Prep – Soak the dried mushrooms in hot water for 20 minutes. Remove from water and chop. Chop the leek and rinse well in water for a couple of minutes before transferring them to a towel to be dried.
2. Saute and toast – Heat a heavy-bottomed pot with olive oil and saute half of the leek until caramelized. Add the farro and toast for a couple of minutes before adding the white wine. Stir until almost dry. Add in cranberries now, if desired.
3. Simmer – Add the stock, soaked mushrooms, and bay leaf. Simmer for 45 minutes or until the broth has been absorbed. Add a bit of oil and nutritional yeast. Stir well.
4. Saute again – In another pan, heat some olive oil and saute the remaining leek until caramelized. Add the wild mushrooms to the pan and turn up the heat a touch.
5. Assemble – Spoon the farro into bowls and top with the sauteed leek mixture, extra cranberries, and parsley. Enjoy!

FAQs, Tips + Variations

• Storage and freezing – Store in a sealed container, in the fridge, for up to 4 days. Store in an airtight container, in the freezer, for up to 2 months.
• Reheating – Reheat in the microwave after adding a touch of stock or water. You can also reheat in a pan over the stove, but add that bit of liquid so it doesn’t dry out.
• Where to buy farro? – Farro is easily found at most grocery stores especially health food stores. It’s usually down the grain aisle with the rice. Sometimes it will also be placed in the baking aisle, bulk aisle, or pasta aisle. I love to buy it in bulk so I order this organic Italian farro from amazon.
• Is farro healthy? – Farro grains are packed with nutrients. In fact It contains three times the amount of fiber than rice, but contains about the same amount of calories. It’s also made up of complex carbs rather than simple carbs, which is always better.
• Add-in ideas – Some tasty add-in ideas for this dish are roasted butternut squash and kale, asparagus, sweet corn and roasted tomatoes, roasted broccoli, sautéed spinach, green peas, roasted beets and sweet potato cubes, roasted carrots, zucchini, grilled radicchio, vegan feta crumbles, vegan Italian sausage, etc.
• Why are there cranberries? – Cranberries might seem like an odd addition, but they’re really perfect because they bring a little sweetness and balance to the nuttiness and earthiness of the dish. They also make it festive and perfect for the holiday table. They’re totally optional, but I strongly recommend them.
• Is Farro a Rice? Although it can look similar to rice, it’s not considered a rice, but an ancient grain. It’s referred to as “the mother of all wheat.” Farro is more specifically hulled wheat so therefor it’s not gluten-free. It’s mistaken for rice quite often because it looks like a tanner form of rice. The most ancient forms of farro are the Einkorn and emmer types. Farro is usually only sold under the name “farro” and not wheat or other specific types. So, be aware that it won’t directly say wheat.

What to Serve With

If you’re using it as a main meal, a nice salad like grandpa’s Italian Tomato Salad would be super delicious. You could even serve a bread on the side like Focaccia Bread, Potato Flatbread or Crusty Vegan Bread. If you’re using it as a side dish, my Vegan Steak, Baked Tofu Parmesan, or this Vegan Holiday Roastare the perfect pairings.

Favorite Side Dishes

• Vegan Biscuits
• Vegan Roasted Cauliflower Steaks
• Garlic Rosemary Roasted Potatoes
• Scalloped Potatoes
• Rustic Paprika Potatoes
• Creamed Peas.