Do you ever have one of those days where by the time you get home from work you’re so tired of thinking that the idea of cooking dinner seems like a form od cruel and unusual punishment? (Please tell me it isn’t just me!) I’ve had a lot of those lately, which is why there was a full week between the time I bought the ingredients to make this farro risotto with roasted mushrooms to the time that I actually made it.
Of course, once I did make it, I regretted waiting so long. The recipe is so simple and requires almost no thought at all. And those roast mushrooms… have you ever had roast mushrooms? They might just be the things that dreams are made of. The flavor gets concentrated in the oven, making them super earthy and woodsy. They add so much flavor to the risotto that you hardly need to add anything else at all! (Of course there isn’t much that can’t be improved by topping it with a poached egg!)
Farro is a whole grain that I’ve seen around a lot lately. It has a chewy texture that reminds me a little of barley, although the flavor is much milder. Because it’s so delicate, this risotto is surprisingly light and not too wintery at all – I actually thought it was perfect for a rainy spring day. It also paired perfectly with some dry prosecco. The only downside is that it can be a little tricky to find at the supermarket. After coming home empty-handed a few times, I eventually found some at Trader Joe‘s. Then, the next week, I noticed it hidden away on the bottom shelf in the natural foods aisle of the Shop Rite around the corner from my house. If you can’t find it, definitely ask someone!
Hungry for more? Check out these comforting mushroom recipes: