Herb Mushroom Apple Farro Risotto

Farro, an ancient grain beloved in Italian kitchens, stands in for rice in this risotto-style dinner. Mixed mushrooms and tart-sweet apples simmer with thyme and tarragon for earthy-sweet depth.

Serves 4 · 15 min prep · 40 min cook

Estimate for one serving

• 455 cal
• 16g protein
• 58g carbs
• 18g fat
• 3g fiber

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Ingredients

• 1.5 cups pearled farro
• 14 oz mixed wild and cremini mushrooms
• 2 tart-sweet apples (Granny Smith or Pink Lady)
• 1 small yellow onion
• 3 garlic cloves
• 1 Tbsp leaves fresh thyme
• 3 Tbsp snipped fresh chives
• 1 Tbsp chopped fresh tarragon
• 1/2 cup dry white wine
• 4.5 cups vegetable or chicken broth
• 3 Tbsp olive oil
• 2 Tbsp unsalted butter
• 3/4 cup grated Parmesan cheese
• 1 tsp apple cider vinegar
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 Tbsp lemon juice

Instructions

1. 1Warm the broth in a saucepan and keep it at a bare simmer. Rinse farro if package directs.
2. 2Dice the onion finely; mince garlic. Slice mushrooms into even pieces; cut apples into small dice and toss with a squeeze of lemon to slow browning.
3. 3Heat olive oil in a wide heavy pot or deep skillet over medium heat. Add onion and salt; cook until soft and translucent, 4–5 minutes.
4. 4Add farro and toast, stirring, 2 minutes until nutty-smelling and slightly glossy. Stir in garlic and thyme for 30 seconds.
5. 5Pour in white wine and cook, stirring, until nearly absorbed. Begin adding hot broth one ladle at a time, stirring often and waiting until mostly absorbed before the next addition—about 25–30 minutes total until farro is tender with a pleasant chew.
6. 6Meanwhile, in a separate skillet heat remaining oil and butter over medium-high. Sauté mushrooms with salt and pepper until deeply browned and any liquid evaporates, 7–9 minutes. In the last 2 minutes add apple dice and cook just until warm and barely softened. Finish with apple cider vinegar.
7. 7When farro is creamy and al dente, fold in the mushroom-apple mixture, remaining butter, and most of the Parmesan. Stir vigorously off heat so it turns glossy.
8. 8Taste; brighten with lemon juice and adjust salt. Fold in chives and tarragon.
9. 9Spoon into warm shallow bowls, top with extra Parmesan and herbs. Serve immediately while the texture is loose and spoonable—perfect for passing at a weekend table.