• Prep Time: 15 minutes
  • Cooking Time: 55 minutes
  • Serves: 2

Farro Risotto With Wild Mushrooms And Peas

  • Recipe Submitted by on

 Ingredients List

  • ½ oz dried Porcini mushrooms
  • 1 lb Shiitake mushrooms, stems removed and mushrooms thinly sliced
  • 1 cup boling water
  • 3 cups vegetable broth
  • 1 medium onion, minced
  • 3 garlic cloves, minced
  • 3 tablespoons olive oil
  • ½ cup Farro, rinsed
  • 1 cup frozen sweat peas
  • ½ cup dry white wine
  • ½ cup Pecorino Romano cheese, grated
  • ½ cup Parmsan cheese, grated
  • ¼ teaspoon salt
  • 3 tablespoons parsley, chopped
  • pepper to taste


In a small bowl, soak Porcini mushrooms in a cup of boiling water until softened, about 30 minutes. Drain and reserve the mushroom water. Coarsely chop the mushrooms.
Heat 2 tablespoons of olive oil in a large sautéing pan and on the medium heat. Add onions and cook until translucent, about 5 minutes.
Add garlic and cook for 30 seconds. Add Porcini and Shiitake and cook for 15 minutes until Porcini have softened. Transfer cooked mushrooms and onions to a bowl and set aside.
In the same pan, heat 1 tablespoon of olive oil, add Farro and cook for about 1 minute. Add white wine and cook for about 3 minutes until it evaporates.
Stir in 1 cup of vegetable broth and mushroom water.
Season with salt and pepper. Reduce the heat to medium low and cook until broth is absorbed.
Continue adding broth ½ cup at a time, stirring occasionally until Farro absorbs all liquid and is cooked through, about 30 minutes.
Stir in frozen peas, cooked mushrooms, Pecorino Romano and Parmesan. Cover with a lid and cook for another 1-2 minutes until peas have softened.
Sprinkle with parsley.
Serve immediately.

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