Mushroom Apple Farro Risotto

Farro, an ancient grain long cherished in Italian kitchens, stars in this risotto-style supper. Creamy pearled farro meets earthy cremini mushrooms and crisp apple for a comforting bowl with a bright autumn edge.

Serves 4 · 15 min prep · 40 min cook

Estimate for one serving

• 420 cal
• 16g protein
• 58g carbs
• 14g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1.5 cups pearled farro
• 12 oz cremini mushrooms
• 1 large crisp apple
• 1 large shallot
• 3 garlic cloves
• 2 tsp fresh thyme leaves
• 3 tbsp olive oil
• 1/2 cup dry white wine
• 4.5 cups vegetable broth
• 1/2 cup grated Parmesan cheese
• 1 tsp kosher salt
• 3/4 tsp black pepper
• 2 tbsp chopped fresh parsley
• 1 tsp lemon zest

Instructions

1. 1Warm the vegetable broth in a saucepan over low heat so it stays hot for ladling.
2. 2Rinse the farro under cool water and drain well.
3. 3Wipe and slice the mushrooms, finely dice the shallot, mince the garlic, and cut the apple into small dice, leaving the peel on.
4. 4Heat olive oil in a wide heavy pot or deep skillet over medium heat.
5. 5Add the mushrooms in a single layer and cook undisturbed for 3 to 4 minutes until they release moisture and begin to brown, then stir and cook another 3 minutes.
6. 6Push the mushrooms to the side, add the remaining oil and the shallot, and cook until translucent, about 2 minutes.
7. 7Stir in the garlic, thyme, salt, and pepper and cook just until fragrant.
8. 8Add the farro and toast it, stirring constantly, for 2 minutes until the grains smell nutty.
9. 9Pour in the white wine and cook, stirring, until it is mostly absorbed.
10. 10Begin adding the hot broth one ladle at a time, stirring frequently and waiting until most of the liquid is absorbed before adding the next; this takes 25 to 30 minutes total.
11. 11When the farro is tender with a pleasant chew and the mixture is creamy, fold in the diced apple and cook 2 more minutes so the apple softens slightly but stays bright.
12. 12Remove from heat, stir in the Parmesan, lemon zest, and parsley, taste for seasoning, and serve immediately in warm bowls.