Whole Grain Farro Risotto with Wild Mushrooms and Thyme
Dive into a rustic and hearty whole grain farro risotto, enriched with the earthy flavors of wild mushrooms and the aromatic touch of thyme, a perfect twist on the classic Italian dish.
Equipment
- Medium saucepan
- Large heavy-bottomed pan
- Ladle
- Wooden spoon or spatula
Ingredients
- 1 cup whole grain farro (200g)
- 3 cups vegetable broth (720ml)
- 1 cup water (240ml)
- 2 tbsp extra virgin olive oil (30ml)
- 1 small onion, finely chopped (approximately 70g)
- 2 cloves garlic, minced
- 8 ounces wild mushrooms, cleaned and sliced (225g)
- 1 tbsp fresh thyme leaves
- 1/2 cup white wine (120ml)
- 1/4 cup grated Parmesan cheese (20g)
- Salt and freshly ground black pepper to taste
- Fresh thyme sprigs for garnish
Instructions
- Begin by rinsing the farro under cold water to remove any impurities. Drain well.
- In a medium saucepan, bring the vegetable broth and water to a simmer over medium heat, then reduce to low to keep warm.
- Heat the olive oil in a large, heavy-bottomed pan over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the sliced wild mushrooms to the pan, sautéing until they are tender and have released their moisture, around 5-7 minutes.
- Stir in the farro, coating it with the oil and toasting it slightly for about 2 minutes.
- Pour in the white wine and let it simmer until the liquid is mostly absorbed.
- Begin adding the warm broth mixture, one ladle at a time, stirring constantly. Allow the liquid to be absorbed before adding more.
- Continue to add the broth, stirring frequently, until the farro is creamy and al dente, which should take about 30 minutes.
- Once the farro is cooked, remove from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.
- Garnish with fresh thyme sprigs and serve immediately.
Notes
For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
Feel free to experiment with different types of mushrooms like shiitake, oyster, or cremini for varying flavors and textures.
If you prefer a creamier risotto, you can stir in a tablespoon of butter or a splash of cream at the end of cooking.
Whole grain farro provides a delightful chewy texture and nutty flavor, as well as being a great source of fiber and protein compared to traditional Arborio rice.