One-Pot Creamy Mushroom Farro
Chewy farro cooks risotto-style with earthy mushrooms, garlic, thyme, and vegetable broth, then finishes with tender spinach and Parmesan for a hearty vegetarian dinner from one pot.
Prep: 10 min · Cook: 40 min · Yield: 4 · Method: Stovetop
Ingredients
- 2 tablespoons olive oil
- 12 ounces cremini mushrooms
- 1 small yellow onion
- 3 cloves garlic
- 1 teaspoon thyme leaves
- 1.5 cups pearled farro
- 4.5 cups low-sodium vegetable broth
- 5 ounces baby spinach
- 0.75 cup parmesan cheese
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
Cooking instructions
- Warm the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and their released moisture has evaporated, 6 to 8 minutes. (about 8 min) — Medium-high heat
- Add the onion and cook until softened, about 4 minutes. Stir in the garlic and thyme and cook for 30 seconds, until fragrant. (about 5 min) — Medium heat
- Add the farro and stir for 1 minute to lightly toast it. Pour in the vegetable broth, add the salt and pepper, and bring to a steady simmer. (about 3 min) — Medium-high heat
- Reduce the heat to medium-low. Cook uncovered, stirring often to release starch and prevent sticking, until the farro is tender but pleasantly chewy and most of the broth is absorbed, 25 to 30 minutes. Add 1/4 cup water if the pan becomes dry before the farro is tender. (about 30 min) — Medium-low heat
- Stir in the spinach and cook until wilted, about 2 minutes. Remove from the heat and stir in the butter and Parmesan until creamy. Taste and adjust the salt and pepper, then serve immediately. (about 3 min) — Off heat