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Farro Risotto with Wild Mushrooms and Asparagus|Craving Something Healthy

Farro Risotto with Wild Mushrooms and Asparagus

Author Craving Something Healthy


  • 1 1/2 cups farro
  • 5 cups low sodium vegetable broth divided
  • 2 medium shallots diced
  • 2 Tbs olive oil
  • 1/4 cup dry white wine
  • .5 oz. dried porcini mushrooms soaked in 1 cup hot water
  • 1 cup cremini baby bella mushrooms, chopped
  • 1 lb thin asparagus tough ends snapped off, and cut into 1-inch pieces
  • 1/4-1/2 cup grated parmesan cheese


  • Cook the farro in 3 cups of the broth, for about 10-15 minutes, or until most of the liquid is absorbed, and farro is mostly tender.
  • While farro is cooking, soak the dried porcini mushrooms in 1 cup hot water for about 15 minutes. Remove the mushrooms to a strainer (reserving the liquid), and rinse well, to remove any grit. Strain the mushroom liquid through a coffee filter to make sure it's clear of any grit. Chop both the porcini, and the cremini mushrooms.
  • Heat the olive oil in a large sauté pan over medium high heat, and add shallots. Cook 3-5 minutes, or until translucent. Add the mushrooms, and then the wine, and sauté for another 3 minutes or so.
  • Add the cooked farro to the shallots and mushrooms, and immediately add the reserved mushroom liquid. Stir gently, and reduce the heat to low.
  • As the liquid is absorbed, add additional broth, about 1/2 cup (or a ladle full) at a time, and stir occasionally as it simmers. Add additional broth as needed, up to 2 cups, until farro is completely tender and creamy.
  • When farro is just about finished, add asparagus and simmer for a final 3-5 minutes, or until asparagus is tender.
  • Stir in 1/4 cup grated cheese.
  • Serve, passing additional cheese if desired.


[nutrition-label id=4004]