Mushroom Farrotto

This is a new take on risotto, but with farro instead of arborio rice. It only takes about 20 minutes to make and couldn't be any easier!

Mushroom Farrotto

Serves 4-6


Mushroom Farrotto
  • 3 cups mushrooms, sliced
  • 1/2 onion, diced
  • 1 cup vegetable broth
  • 1 tsp sage, fresh or dried, chopped
  • 2 cups quick cook farro
  • 1 tbsp corn starch
  • 3 tbsp water
  • salt & pepper

  • Quick Cook Farro

    I used Trader Joe's 10 minute farro for this recipe. Boil a small pot of water and then add the quick cook farro and cook it for 10 minutes. Once cooked, drain and rinse under cold water.


    While the farro is cooking, saute the sliced mushrooms and diced onions in 1 cup of vegetable broth. Cover once you get it going to keep the steam in.


    Once the farro is done, mix in with the mushrooms. Combine 1 tablespoon of corn starch in 3 tablespoons of cold water and mix until the corn starch has fully dissolved. Pour the corn starch and water mixture in with the mushrooms and farro and stir for about 5 minutes until the broth thickens.

    Top with chopped sage and salt and pepper to taste.