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Farro Risotto with Roast Mushrooms

Pre-cooked farro (I like "10 minute farro" from Trader Joe's) makes this a simple dish to pull together on a weeknight. Look for in the rice, bulk grain, or natural aisle of the grocery store. If you can't find pre-cooked farro, the regular version will work - it will just take 10-20 minutes longer to cook.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 244kcal
Author Lauren Keating (Healthy-Delicious.com)


For the Roast Mushrooms:

  • 8 ounces crimini mushrooms sliced
  • 2 cloves garlic minced
  • 2 springs fresh thyme
  • ½ teaspoon chopped dried rosemary
  • 1 Tablespoon olive oil
  • sea salt and cracked black pepper

For the Risotto:

  • 2 ½ cups vegetable stock
  • 1 teaspoon olive oil
  • 1 cup pre-cooked farro
  • 1 onion chopped
  • 1 clove garlic minced
  • sea salt and cracked black pepper
  • crushed red pepper
  • 2 Tablespoons chopped fresh parsley
  • 4 eggs
  • Parmesan cheese


  • Heat the oven to 350*F. Add the mushrooms, garlic, thyme, and rosemary to a small baking dish. Drizzle with olive oil and season with salt and pepper. Roast for 30 minutes.
  • Meanwhile, bring the vegetable stock to a simmer in a small saucepan.
  • Heat 1 teaspoon olive oil in a large sautee pan. Add the farro, onion, and garlic. Cook 5 minutes, or until the onion begins to soften.
  • Add 1/2 cup of warmed stock to the farro. Cook over medium heat, stirring constantly, until almost all of the liquid is absorbed. Continue adding stock 1/4 cup at a time, until the farro is soft and creamy. (The entire process will take about 30 minutes.)
  • Stir in the roast mushrooms, along with any liquid that has accumulated in the bottom of the baking pan. Season with salt and pepper; stir in the parsley.
  • Poach the eggs according to your desired level of doneness.
  • To serve, divide the risotto between 4 dishes. Top each serving with a poached egg.


Calories: 244kcal | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Fiber: 5g