Mushroom Farro Risotto with Parmesan Crusted Chicken | #VillageHarvestInspired
Mushroom Farro Risotto with Parmesan Crusted Chicken
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins

Rich, creamy Mushroom Farro Risotto is total comfort food.

Course: Dinner
Cuisine: American
Keyword: Farro Risotto
Servings: 8 servings
Calories: 1134 kcal
Author: Kellie
  • 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
  1. Place the porcini mushrooms in 1 cup of hot water. Set aside.
  2. 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.
  3. To make the chicken:
  4. Season both sides of the chicken with salt and pepper.
  5. Place the flour and milk each in separate bowls. Toss the bread crumbs and cheese together in another bowl.
  6. 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.
  7. 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.
  8. Slice the chicken across the grain and serve on top of the risotto. Sprinkle with fresh thyme and grated parmesan cheese.
Nutrition Facts
Mushroom Farro Risotto with Parmesan Crusted Chicken
Amount Per Serving (0 g)
Calories 1134 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 15g94%
Cholesterol 381mg127%
Sodium 673mg29%
Potassium 2582mg74%
Carbohydrates 44g15%
Fiber 5g21%
Sugar 7g8%
Protein 136g272%
Vitamin A 485IU10%
Vitamin C 6.2mg8%
Calcium 176mg18%
Iron 5.2mg29%
* Percent Daily Values are based on a 2000 calorie diet.