Farrotto! It’s risotto, but made with farro. Creamy mushroom farroto, or farro risotto, with roasted butternut squash makes a beautiful vegetarian or vegan dinner. We tested this farrotto recipe on the stovetop and in the Instant Pot pressure cooker to make it easier than ever.

So many of you loved the Italian Vegetable Soup with Farro that I wanted to share another way to use this fantastic ancient Roman grain. In the summer I use it in farro salad, which is how I’ve most commonly seen farro used in Italy. Now that it’s getting to be fall and winter, I like to use farro in warm, cozy, hearty meals like the soup, and in farrotto.

Farrotto with wild mushrooms and roasted butternut squash would be perfect as a vegetarian or vegan holiday dish. Other options you might like are: Portobello Wellington, Lentil Loaf, and Mushroom Quinoa Stuffed Acorn Squash.





What is Farrotto?

Farrotto is simply risotto made with farro, rather than arborio rice. The result is an earthier, heartier, chewier risotto. You should know that farro is not gluten-free, so if you have an allergy, you should stick to classic risotto. I love arborio rice risotto too, and have a bunch of risotto recipes here already, like Instant Pot Risotto with Roasted Veggies, Instant Pot Risotto with Peas, Mushroom Risotto with Spinach, and Peas & Carrots Risotto.

I first had farrotto, or farro risotto, at one of my favorite restaurants, Oliver’s in Montecito. They make the most beautiful plant-based dishes. In the summer, their farrotto has summer veggies like corn, summer squash, and radishes.

Farro Risotto Ingredients

Farro . To make your farrotto, you’ll need semipearlato (or pearled) farro. This means the germ has been removed for quicker cooking. I actually used the “quick cooking” or “10-minute” farro, which you can get in small bags at Trader Joe’s and Whole Foods in the rice section, and it worked well.

. To make your farrotto, you’ll need semipearlato (or pearled) farro. This means the germ has been removed for quicker cooking. I actually used the “quick cooking” or “10-minute” farro, which you can get in small bags at Trader Joe’s and Whole Foods in the rice section, and it worked well. White Wine . A splash of dry white wine, like Pinot Grigio (to keep things Italian), adds flavor while deglazing the pan, but extra vegetable broth works just as well if you don’t do wine.

. A splash of dry white wine, like Pinot Grigio (to keep things Italian), adds flavor while deglazing the pan, but extra vegetable broth works just as well if you don’t do wine. Vegetable Broth . Just like when making arborio rice, a ladleful of warm broth gets stirred into the rice/farro until absorbed, before adding more.

. Just like when making arborio rice, a ladleful of warm broth gets stirred into the rice/farro until absorbed, before adding more. Onion . For a more delicate flavor and texture, use 2 shallots.

. For a more delicate flavor and texture, use 2 shallots. Herbs . I love to use lots of herbs in my cooking. Thyme and sage work well in this farrotto.

. I love to use lots of herbs in my cooking. Thyme and sage work well in this farrotto. Mushrooms. If you can find wild mushrooms, use them! My favorites are maitake, oyster, chanterelle. These can get expensive, and may be hard to find, however, and sliced Baby Bella’s or portobellos are great too.

How to Make Farrotto

Step 1: Cook the Mushrooms

Saute the mushrooms in a little olive oil, seasoned with salt and pepper, until tender. You can use whatever mushrooms you like. I used a combination of baby Bella’s and chanterelle. Chanterelle mushrooms are really special as they are more difficult to find and much more expensive. These were around $20 pound at Whole Foods. So, I kept them separate and served them on top, rather than mixed in. I also really love maitake mushrooms, which are less expensive and easy to find on Asian grocery stores.

Step 2: Saute Onion & Garlic

Just like when making traditional rice risotto, we saute the onion, then garlic, then, stir in the farro to toast for just a minute.

Step 3: Splash of Wine

Simmer white wine until absorbed/evaporated. I don’t measure, just add about 1/4 cup splash. If you don’t use alcohol, you can simply use broth.

Step 4: Slowly Add Broth

Keep a saucepan of broth on the stove on low heat. I use a whole 32 oz. box. Ladle about 1/2-1 cup of broth into the farro pot and stir until absorbed before adding more. Continue until the farro is tender. Many people avoid making risotto because this part can seem like so much work, but you actually don’t have to stir constantly. I often put the lid on while I step away for a minute.

Step 5: Add Veggies & Herbs

I like to stir in some of the mushrooms, butternut squash, and herbs, while reserving some to serve right on top. This farrotto would also be beautiful garnished with pomegranate arils like I did with our Roasted Vegetable Risotto.

Instant Pot Farro Risotto

Just like our other Instant Pot risotto recipes, farro risotto is quick, easy, and comes out perfectly in the Instant Pot pressure cooker. You can essentially “set it and forget it.”

To make farro risotto in the Instant Pot, follow the same directions as the stovetop method, but add less broth since there is not much evaporation. You’ll need about 3 cups in the Instant Pot, rather than the whole 32 oz. box on the stovetop. Pressure cook (high) farrotto for 8 minutes, then naturally release the pressure for 5 minutes, before manually releasing any remaining pressure.

How to Serve Farrotto

Serve farrotto warm with fresh herbs, a creamy soft cheese, Parmesan, or a pinch of truffle salt.

Farro risotto would be great as a main dish served alongside a fresh kale Caesar salad with Vegan Caesar Dressing, Beet Salad, or Pear Salad with Maple Dijon Vinaigrette.

Refrigerate leftovers and reheat gently on the stove with a bit more broth.