Mushroom & Farro Risotto Recipe

risotto, farro risotto, mushroom risotto, meal in minutes, risotto recipe, risotto recipes, chicken and mushroom risotto

Do you love risotto? This mushroom risotto recipe made with delicious Farro or our Burghul mix, is a hearty, nutty meal. Farro/Burghul risotto is really nutritious, much more forgiving than traditional rice risotto recipes, and offers a wonderful chewy texture that I absolutely love (think brown rice but even better!) 

If you have bought one of our fabulous ‘Meals in Minutes’, use the below recipe for a quick meal for two!

If you enjoy this mushroom risotto recipe, please let us know with a review below and don’t forget to check out our other delicious recipes!


  • 2 cups boiling water
  • 2 tbs butter
  • Handful of brown mushrooms cleaned and sliced
  • 2/3 cups Farro (or one bottle of the Burghul Mix)
  • 1/3 cup dry white wine
  • 1/2 cup finely grated parmesan cheese – keep half for plating
  • 1/2 tsp freshly squeezed lemon juice
  • 1 cup torn greens eg, silver beet/spinach


  • Boil the kettle and measure out 2 cups.
  • In a heavy-based saucepan, melt the butter over medium heat. Add the mushrooms and sauté for 5 minutes, stirring occasionally, until slightly caramelised. 
  • Reduce the heat to low. Add the farro/burghul mix and cook for 1 to 2 minutes, stirring continuously.
  • Add the white wine to de-glaze the pan and cook over low heat until the wine has been absorbed. Add the boiling water to the saucepan, stir to combine. Cover with a lid, and cook on low for 25-30 minutes, stirring every 10 minutes. Remove the lid and cook stirring occasionally for another 10 minutes or until the wheat is tender but still slightly chewy.
  • Remove the saucepan from the heat, add the parmesan, lemon juice and greens. Stir to combine, cover, and allow the risotto to sit for 5 minutes before serving.
  • Serve the risotto garnished with the remaining parmesan. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *