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Farro Risotto with Mushrooms and Pecorino


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Farro Risotto with Mushrooms and Pecorino


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Farro Risotto with Mushrooms and Pecorino

Using farro to make a risotto makes the dish healthier, heartier and able to withstand being served a little later. It is still best served soon after cooking, but it does reheat well if you would like to make ahead and once you start making risotto with farro you won't want to go back to arborio rice.


  • Prep Time : 15 min
  • Cook Time : 40 min
  • Ready Time : 55 min


6 Servings


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 shallots
  • 1 8-oz. package cremini mushrooms, sliced
  • 4 cups vegetable broth or water mixed with a small amount of onion soup mix
  • 1 cup farro
  • 1/2 cup white wine
  • 1/2 cup pecorino, grated


In a large deep pot, heat the olive oil and butter over medium heat. Add the shallots and cook, stirring for one minute.  Add the mushrooms and continue to cook about 5 minutes until mushrooms are soft.

Add the farro and stir, coating with oils and toasting a bit for about 3 minutes.  Stir in white wine and cook until liquid evaporates.

Gradually add the stock 1 cup at a time, stirring frequently until all the liquid has absorbed and the risotto is your desired texture — a bit chewy, but also creamy. adjust salt and pepper to taste, mix in pecorino and enjoy.


As seen in Joy of Kosher with Jamie Geller Magazine (Shavuot 2013) – Subscribe Now.


About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




One Response to Farro Risotto with Mushrooms and Pecorino

  1. Farro is one of the best products around. I make some version of this dish so often I think I could do it in my sleep. So good.

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