Mushroom Farro Risotto
Mushroom Farro Risotto is an elegant dinner that’s perfect for both dinner parties with friends and easy weeknight dinners with the family. Tender farro is cooked with an array of mushrooms, Marsala wine, fresh thyme and more. Serve it with some freshly fried Italian-inspired chicken to make it a meal!
Mushroom Farro Risotto
If you’re craving comfort food that’s a bit elevated above your typical soup or mac and cheese, Mushroom Farro Risotto is the recipe for you! No matter how badly it may be snowing outside, you can enjoy a big hearty bowl of this filling entree and it’ll feel like a warm hug. While I’m almost always a arborio rice purist when it comes to my risotto, the farro in this easy recipe really wins me over every time.
One great thing about farro is that it’s actually a little bit more nutritional than arborio rice! It’s packed with protein, fiber, and vitamin B3. The best part? You’d never know by eating this meal that it’s on the healthier side. It’s so rich, decadent, filling, and flavorful that it’s truly a comfort meal through and through. A nutritional dinner that actually hits the spot and doesn’t leave me hungry? Yes, please!
The deliciously crisp parmesan crusted chicken that I serve with my Mushroom Farro Risotto is also seriously satisfying. It really rounds out the meal perfectly! You can omit it if you’re trying to go meatless, but if you’re a carnivore like me… You’re really going to love it, and love how well it pairs with the mushroom packed farro risotto.
How to Make Mushroom Farro Risotto with Parmesan Crusted Chicken
This recipe takes a little bit of time an attention, but it’s well worth every second!
- Soak the porcini mushrooms. Place all of the porcini mushrooms in 1 cup of hot water.
- Cook the veggies. Melt the butter over medium heat in a Dutch oven. Stir in the olive oil, then add the onions. Cook until translucent. Stir in both the white wine and wild mushrooms, stirring until the liquid evaporates. Remove the porcini mushrooms from the water and be sure to reserve that water. Chop the porcini mushrooms, then stir them into the pot. Add the garlic.
- Add the farro and more liquids. Stir in the farro and let it toast. Stir in the wine until evaporated. Stir in the porcini water until it’s absorbed. Add 1 cup of chicken stock and let it get absorbed before adding another. Repeat this process until you’re out of chicken stock and the farro is creamy.
- Finish it off! Stir in the mascarpone cheese and thyme. Season to taste.
To make the chicken:
- Prepare the chicken. Season the chicken with salt and pepper, then dredge it with flour, milk, and bread crumbs mixed with parmesan cheese. Repeat this process with all of the chicken.
- Fry the chicken. Heat the oil in a large skillet. Add the chicken to the pan, cooking over medium heat until golden brown and crispy on both sides.
- Enjoy! Slice the chicken across the grain. Serve it atop a pile of farro risotto. Garnish with fresh thyme and parmesan, and enjoy!
It’s, essentially, the same Parmesan Crusted Chicken we made earlier.
Tips for the Best Mushroom Farro Risotto
- While it does require a little patience to cook the risotto, it’s important to take each step in order. Don’t rush the process! The broth must be added one cup at a time until absorbed or it won’t cook correctly.
- For this recipe, you MUST use freshly shredded parmesan cheese.
- Can’t find Marsala wine? No worries! You can easily swap it with a dry white wine like Sauvignon Blanc.
Treat yourself to these easy comfort food recipes!
- Lobster Risotto
- Butternut Squash Risotto with Sausage and Crispy Sage
- The Best Vegetable Soup
- Stuffed Pepper Soup
- Mushroom Risotto
Get the Recipe: Mushroom Farro Risotto Recipe
- 1/2 ounce dried porcini mushrooms
- 3 tablespoons salted butter
- 1 tablespoon olive oil
- 1 vidalia onion, chopped
- 10 ounces white mushrooms, chopped
- 4 ounces fresh wild mushrooms, chopped
- 3 garlic cloves, minced
- 1 cup Village Harvest Farro
- 1/2 cup Marsala wine, or dry white wine
- 5 cups chicken stock
- 4 ounces mascarpone cheese
- 2 tablespoons fresh chopped thyme
- kosher salt and fresh ground pepper to taste
For the chicken:
- 2 boneless, skinless chicken breasts, sliced in half horizontally
- 1/2 cup flour
- 1/2 cup milk
- 1/2 cup panko bread crumbs
- 1/2 cup finely grated parmesan cheese
- 1 tablespoon olive oil
- Place the porcini mushrooms in 1 cup of hot water. Set aside.
- In a large pot or dutch oven, melt the butter over medium heat. Add the olive oil and stir. Add the onions to the pot and cook until translucent, approximately 4-5 minutes. Add both the white and wild mushrooms to the pot. Stir and cook until all the liquid evaporates.
- Remove the porcini mushrooms from the water (reserve the water) and chop. Stir the porcini mushrooms into the onion/mushroom mixture. Add the garlic and cook for 1 minute.
- Stir in the farro and toast for 1 minutes. Add the wine to the pot and cook until evaporated. Stir in the reserved porcini water and cook until absorbed.
- Slowly add 1 cup of chicken stock and cook until most of the liquid has been absorbed, approximately 4 minutes, stirring frequently. Continue adding the stock, one cup at a time, until all the stock has been used and the farro is creamy.
- Stir in the mascarpone cheese and thyme until well blended. Season with salt and pepper to taste.
To Make The Chicken:
- Season both sides of the chicken with salt and pepper.
- Place the flour and milk each in separate bowls. Toss the bread crumbs and cheese together in another bowl.
- Dredge one chicken breast in the flour, then the milk and then the bread crumb mixture. Place on a wire rack and repeat with the remaining chicken.
- Heat the oil in a large skillet and add the chicken to the pan. Cook the chicken over medium heat until golden brown and crisp, approximately 3-4 minutes. Flip the chicken over and cook on the other side until golden brown and cooked through, approximately 5 minutes.
- Slice the chicken across the grain and serve on top of the risotto. Sprinkle with fresh thyme and grated parmesan cheese.