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Mushroom and Pea Risotto made with Farro

Mushroom and Pea Risotto made with Farro

  • Author: Nicole Nared-Washington from Brown Sugar Food Blog
  • Total Time: 40 mins
  • Yield: 6-8 1x


  • 2 tbsp. Olive oil
  • 8 oz. Baby Bella Mushrooms, rough chopped
  • 2 tbsp. Olive oil
  • 1 shallot, diced
  • 2 garlic cloves, minced
  • ½ c. dry white wine
  • 2 c. Village Harvest Farro
  • 4 c. Chicken Stock
  • 1 ½ c. heavy cream
  • 1 ½ c. Parmesan Reggiano grated cheese
  • 2 c. thawed frozen peas
  • 1 tbsp. Fresh parsley, chopped
  • Salt and pepper to taste


  1. In a medium saute pan, heat the olive oil on medium heat. Add the mushrooms to the skillet and cook until browned. Remove from heat and set aside.
  2. Using the same pan, add another 2 tablespoon of olive oil and the diced shallot. Cook until translucent, about 3-5 minutes. Add the garlic and saute for an additional 2 minutes.
  3. Next, add the white wine and cook for about 5 minutes. Add the Farro, chicken stock, and cover with lid and allow to cook for 20-25 minutes. Be sure to taste the Farro to make sure it is soft. If not, you might have to cook longer.
  4. Finally, add the cream, cheese, and stir. Add the mushrooms and peas and allow to simmer for an additional 10-15 minutes. Sprinkle with fresh chopped parsley and serve.
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Dinner