Farro Risotto: Farro Recipe with Mushrooms and Peas

You’ll love this easy farro recipe with mushrooms and peas, creamy and packed with flavor from fresh thyme, garlic, and a little Parmesan cheese. Think of this as a farro risotto type dish, but with far less TLC than your typical risotto requires! This farro recipe is perfect as a vegetarian main next to some fresh salad, or serve it as a side next to your favorite protein (I’ve got some ideas below). You can also prepare it in advance and use as lunch for several days.

What is Farro? 

Farro is nutty-flavored Mediterranean grain that has been in use since the time of ancient Egypt! And not only is it chockful of good-for-you nutrition–fiber, protein, vitamins, minerals and antioxidants–it is also hearty, deeply satisfying, and quite versatile. You’ll find all sorts of ways to use farro year-round, from stews to salads (one of my favorites is this Mediterranean farro salad with shrimp and chickpeas) and more.

Because farro is chewier than Italian rice and doesn’t release starch when cooking, it doesn’t need constant tending. That’s why, I personally like to use it as an easy alternative in dishes like risotto, where you typically have to stand by the stove to stir constantly (unless, of course, you use this handy instant pot risotto trick).

Farro Recipe with Mushrooms and Peas (Farro Risotto) 

Today’s farro recipe with mushrooms and peas is a risotto-like dish, only it does not require the kind of TLC traditional risotto would.

This is a perfectly filling, hearty farro recipe with mushrooms and peas. I used Italian pearled farro, which typically cooks in 20 minutes or so. And this can be made any time of the year, since we use frozen peas (no need to thaw!)

The draw to this farro recipe is in the flavors. To capitalize on farro’s earthy flavor, I add green onions, fresh garlic, and thyme while keeping the spices to a minimum–just a pinch of  sweet paprika for added depth. A little grated Parmesan and fresh mint leaves round finish this simple dish.

Serve this Farro Recipe as a side or vegetarian entree

For a light vegetarian main, this farro recipe will easily serve four people with a side of fresh Mediterranean salad or this hearty 3 Bean Salad.  You can also serve it as a side next to your favorite protein– salmon kabobs or lemon chicken are two good options.

How long will this farro recipe keep?

This farro recipe will keep well for 3 to 4 days, if refrigerated properly in airtight containers. Great solution for lunch! When you need to warm it up, just use a skillet over medium-low heat. It helps to add a little bit of water and stir regularly till warmed through.

If you love mushrooms and looking for more mushroom recipes, you might also like to check out my chicken and mushroom, this braised chicken thighs, or this delicious mushroom pasta. 

More Recipes to Try:

Mediterranean Farro Salad

Mushroom Ragu

Mediterranean Couscous Salad 

Mushroom Barley Soup

One-Pan Farro Recipe with Mushrooms and Peas

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• Author: The Mediterranean Dish
• Total Time: 40 minutes
• Yield: serves 4

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Description

An easy Mediterranean one-pan farro recipe with mushrooms, peas, garlic, and fresh herbs!

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Ingredients

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• Olive oil
• 3 green onions, chopped
• 8 oz baby bella mushrooms,cleaned, trimmed and sliced
• 1 cup frozen peas
• 1 tsp chopped garlic
• 1 cup Italian Pearled Farro
• 1 tsp sweet paprika
• 2 springs fresh thyme, leaves only
• Salt and pepper
• 2 1/4 cup vegetable broth (or chicken broth)
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh mint leaves, chopped

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Instructions

1. In a deep skillet with a lid (like this one), heat 2 tbsp olive oil over medium-high heat.
2. Add green onions, mushrooms and peas; saute for 3-4 minutes. Add fresh garlic and stir briefly until fragrant.
3. Now add farro, sweet paprika, thyme, and a little salt and pepper. Cook for 4-5 minutes, stirring regularly.
4. Meanwhile, in a separate pot, boil the vegetable broth. Add the boiling broth to the farro mixture.
5. Bring everything to a boil, then lower heat to medium-low. Cover and cook for 20 minutes until the liquid is absorbed.
6. Remove from heat and add grated Parmesan and fresh mint leaves. Serve warm. Enjoy!

Notes

• Cook’s Tip: As a vegetarian entree or main course, this recipe will serve 4. If served as a side next to your favorite protein such as salmon or chicken, it can serve 5 to 6 people.
• Cook’s Tip: To serve as a vegetarian entree, consider adding a salad like this  Mediterranean Salad or 3-Bean Salad. Or serve this farro recipe as a side next to your favorite protein.
• Leftovers? Store leftovers in the fridge in air-tight containers for 3 to 4 days. Warm over medium-low heat, adding a little water and stirring as needed.
• Recommended for this Recipe: Our Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives!)
• Visit our store to browse our spices, olive oils and bundles!

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Side
• Method: Stovetop
• Cuisine: Mediterranean

*This post originally appeared on The Mediterranean Dish in 2017 and has been recently updated with new information and media for readers’ benefit.