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Recipe: Basic farro risotto + mix-ins

| Recipes | Healthy You

farro risotto with mushrooms

Flavor packed risotto

Start with the basic farro risotto below and then you can customize based on what you’re craving. Want something to use extra tomatoes? Try the tomato basil mix-in. Trying to use up mushrooms before they go bad? Make the mushroom mix-in.

Serves 8


Basic farro risotto

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, finely chopped
  • 1 cup farro
  • 3 cloves garlic, minced
  • 3 cups boiling water
  • ¼ cup grated parmesan
  • ½ teaspoon kosher salt
  • Freshly ground black pepper, to taste

Tomato basil mix-in

  • 2 tablespoons extra virgin olive oil
  • 1 cup chopped fresh tomatoes
  • 1 cup grated zucchini
  • ¼ cup basic leaves, minced

Mushroom mix-in

  • 2 tablespoons extra virgin olive oil
  • 1-pound crimini (baby bella) mushrooms, finely chopped
  • ¼ cup minced chives


Basic farro risotto

Heat the oil in a large, heavy pot over medium heat until shimmering hot. Add the onion and cook, stirring often, until tender, 3-4 minutes.

Pulse the farro in a blender until about half of the grains are broken into smaller pieces. Add the farro and garlic to the pot and stir until fragrant, about 30 seconds.

Stir in the water. Reduce the heat to low, cover and cook until most of the liquid has been absorbed and the farro is still chewy, about 20 minutes, stirring occasionally.

Uncover, increase the heat to medium-high, and stir constantly until the farro is creamy and tender, about 5 minutes. If it’s still too chewy, add ½ cup of boiling water and continue stirring until tender, about 5 minutes.

Stir in the parmesan and the mix-in of choice. Season with up to ½ teaspoon of salt and pepper to taste.

Tomato basil mix-in

In a medium bowl, toss all the ingredients together.

Mushroom mix-in

In a large pan, heat the oil over medium-high heat until shimmering hot.

Sauté the mushrooms until browned, 5-7 minutes.

Remove from the heat and stir in the chives.

Nutrition Facts (per serving):

Basic farro risotto and tomato basil mix-in nutrition facts (1/2 cup farro and mix-in)

170 calories, 8g fat (1.5g saturated fat), 180mg sodium, 19g carbohydrates, 5g protein, 2g fiber

Basic farro risotto and mushroom mix-in nutrition facts (1/2 cup farro and mix-in)

180 calories, 8g fat (1.5g saturated fat), 180mg sodium, 21g carbohydrates, 6g protein, 2g fiber

*Nutritional information is for 2% milk

Adapted from: The Healthy Cook, by Kate Sherwood

Reviewed by PeaceHealth dietitians and nutritionists