Farro Risotto With Wild Mushrooms & Asparagus

Ok prepare yourself to fall in love. Seriously. If you are a risotto fan, you’re going to love this. Not only is this a simple, clean and delicious recipe – but it tastes as if you have graduated cum laude from the Cordon Bleu. If you want to impress someone, someone special perhaps, you need to make this – or make it anyway and just impress yourself!

From my kitchen to yours…XO ~ L

With it’s warm and creamy texture this dish is rich with flavor and comforting qualities. Using Farro {a whole grain packed with minerals and fiber} instead of rice makes for a heartier and healthier risotto with a subtle nutty taste. Combine this with the buttery mushrooms and crunchy asparagus and you’ve got the perfect partner for an Osso Bucco, roasted chicken, steamed lobster….or on it’s own, ladled into a bowl topped with a sprinkling of parmasean cheese and a drizzle of truffle oil. This risotto turns an average meal into a special occasion. I love when I serve this and all I hear are moans of delight at the table – that makes me happy. Here’s to moaning with delight in your home 😉


• Pan sear mushrooms in 2 tbsp olive oil and S&P until tender and brown

• Add chopped asparagus to mushrooms at the end stirring until asparagus is bright green but still firm – turn heat off and put aside

• In a separate small saucepan bring vegetable broth to a simmer. Keep broth warm over low heat.

• Heat remaining olive oil in large pot over medium heat. Add faro and onion; cook 5 minutes, stirring occasionally.

        * Add garlic and cook 1 minute more, stirring constantly.

• Add wine and thyme; cook until liquid almost evaporates.

• Add 1/2 cup of warm broth to farro mixture; cook over medium heat 4 minutes or until the liquid is nearly absorbed, stirring occasionally.

• Add remaining 5 cups of broth 1/2 cup at a time, stirring occasionally until stock is absorbed before adding the next. This takes about 40 minutes.

• When adding the last 1/2 cup of broth, stir in cheese as well. When broth is absorbed completely, stir in mushrooms, asparagus, parsley, salt and pepper.

• Ladle onto bowls / plate. Garnish with chopped parsley and grated parmesan cheese

• Serve immediately.

** Drizzle truffle oil over the top and you’re really living large!

List of

4 tbsp extra-virgin olive oil

10 spears of asparagus tough ends removed, cut into 1/2 inch pieces

4-5 oz. wild mushroom blend, sliced

1 small onion, chopped finely

1 1/2 cup uncooked farro

2 garlic cloves, minced

1/2 cup dry white wine

1 tsp. chopped fresh thyme

5 1/2 cup vegetable broth or mushroom stock

1/2 cup. grated fresh Parmigiano-Reggiano cheese

1/4 cup fresh flat-leaf parsley, chopped

salt and pepper to taste