Farro Mushroom Risotto Recipe

This ancient grain has become super popular over the years because of its nutty flavor and how easy it is to prepare. There are so many good reasons to incorporate this whole grain into your diet.  In this post, I share my favorite Farro Mushroom Risotto Recipe.

Farro Mushroom Risotto Recipe

Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. In this recipe, I use the ancient grain Farro instead of rice. It is one of the most common ways of cooking rice in Italy. Here are the ingredients you will need for this recipe:  If you can’t find shiitake mushrooms I have used morel or even baby portabella. Don’t forget my rule when it comes to the wine – only use the good stuff you would drink!

You will need:

  • butter
  • shiitake mushrooms, cleaned, de-stemmed, and diced
  • shallots (about ¼ cup), minced
  • garlic, minced
  • 1 cup Farro
  • white wine
  • vegetable stock
  • parmesan cheese
  • yogurt
  • pine nuts
  • fresh chives

You can find the complete recipe in the printable recipe section below on this post.  I hope you reach out and tell me what you think about this recipe on the social media links below.

Tips for Storing Whole Grains

I can usually find Farro at ALdi and always on Amazon.  There are a few different brands I’ve used and I can always count on Bob’s Red Mill Brand.

scoop up farro

Because whole grains include the bran and germ of the grain, they must be stored a bit more carefully than their refined counterparts. Store grains covered, in a cool, dry spot out of direct sunlight for no more than 3 months for flours and meals and 6 months for intact grains. Consider keeping any grains or flours you don’t plan to use immediately in the freezer for best results.

Farro Mushroom Risotto Printable Recipe

rissotto recipe

I don’t know about you but I love having a printable recipe option.  I enjoy printing most of my recipes to add to a scrapbook I have in my kitchen. In that special binder, you will find personal notes from me about the recipe.  Maybe this is something you might use in your home kitchen?  Below is the complete Farro Mushroom Risotto Recipe.

Farro Mushroom Risotto Recipe

Prep Time: 7 minutes

Cook Time: 40 minutes

Total Time: 47 minutes

Farro Mushroom Risotto Recipe


  • 2 tablespoon of butter
  • 2 cups shiitake mushrooms, cleaned, de-stemmed, and diced
  • 2 medium shallots (about ¼ cup), minced
  • 2 cloves garlic, minced
  • 1/8 teaspoon kosher salt
  • 1 cup Farro
  • ½ cup white wine
  • 3 cups chicken or vegetable stock
  • 1 cup shredded parmesan
  • 1 tablespoon Greek yogurt
  • ¼ cup pine nuts
  • 2 tablespoons chives


  1. In a stockpot butter over medium heat.
  2. Add in the shiitakes and sauté, about 3 minutes, until soft. Remove from pan and set aside.
  3. Add in the shallots, garlic and salt and sauté until shallots are slightly browned, about 2 minutes. If the pot seems dry add a little more butter before adding the ingredients above.
  4. Then add the farro and stir until the farro is slightly toasted and coated in butter.
  5. Then add in the white wine and let simmer until the wine evaporates, about 2 minutes.
  6. Turn the heat down to low and add in the stock ¼ cup at a time, stirring continuously with each addition. Do not add more stock until the previous ¼ cup has been completely absorbed.
  7. Keep adding until the farro is cooked and mixture is creamy, about 30-40 minutes. You may not need all the stock.
  8. Stir in Parmesan cheese and Greek yogurt immediately and then stir in mushrooms. Garnish with pine nuts and chives.


Yield: 5 1/2-cup servings

thank you for checking this recipe out. Be kind and share on Pinterest with your friends.

Let’s Connect

I would love to hear from you and what you think of the grain farro.  Would this be something you would make for your family or just reach for an easy box version of this recipe?  Be sure to connect with me on my website or social media links provided.

Happy Cooking Whole Grains,

Bren Haas

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