Posted by: Kara @ The Foodie Dietitian | January 21, 2013

Recipe Redux: Mushroom Farro Risotto

With a new year comes new food trend predictions. This month’s recipe redux challenged us to take our favorite 2013 food trend and add it to a pot. What better time than January to check out some innovative soups stews or crock-pot meals! 

If you haven’t caught wind of the latest food trends, check out Nutrition Unplugged’s compilation. One of my favorites predictions is vegetables are set to take center stage of your plate! That’s right, veggies are finally getting the spotlight they deserve.

Meatless meals are on the 2013 trend list and farro is the oh-so-hot grain this year so I decided to use farro to make a soul-warming risotto.

Side note, I also got a DSLR camera for Christmas and took an intro digital photography workshop a couple weeks ago to learn the basics. These are my very first food pics using my new toy :).



Mushroom Farro Risotto


2 tbsp EVOO

1 small yellow onion

2 garlic cloves, minced

1 lb cremini mushrooms

1/2 cup dry white wine

1 1/2 cups farro

1 tsp dried rosemary

1 qt vegetable stock

1/4 cup heavy cream

1/4 cup non-fat Greek yogurt

1/4 cup Parmesan cheese

Salt & pepper to taste

In a large pot, heat the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until softened. Add the garlic and mushrooms and heat for another 2-3 minutes, until mushrooms are tender. Add the farro and stir to coat. Add the wine and cook, stirring until it is absorbed. 

Add the stock, 1 cup at a time, and cook, stirring, until mostly absorbed between additions. The farro is done when it is al dente (about 25 minutes). Stir in the heavy cream and let simmer. Remove the pot from heat and stir in the Greek yogurt and parmesan cheese. Add salt and pepper to taste. 


I always know when my redux creations are a success when Steve (my toughest critic) gives them a thumbs up! This dish got two! The farro was a nice change to have in the risotto. Farro, an ancient grain high in fiber and protein, has a chewy texture and slightly nutty flavor. Thrilled that this whole grain is making the spotlight in 2013.

Bon Appétit!

Peace, love, and food.

What’s your favorite food trend prediction for 2013?

Check out the other trendy pots my fellow Reduxers came up with this month by clicking the link below.

get the InLinkz code



  1. I love that you used farro instead of regular risotto! I have some kamut that I want to try this with.

  2. I have never tried farro before but this year my goal is to explore more grains. Quinoa and couscous have become regular in my kitchen! Btw those pics of grains looks amazing. I am excited for different veggies, popcorn and Asian dishes this year!

  3. Congrats on the new camera!

    Love how you combine cream + Greek yogurt… balances out the calendar, but I bet it’s super smooth & creamy!

  4. First off, congrats on the new camera – looking forward to seeing all your food photos. I adore your recipe because I love love love LOVE farro with mushrooms – just heaven in my book. And so much easier to make risotto out of farro vs. arborio rice.

  5. I’ve never tried farro…but you inspire me. Must try this! Might even get my hubs to eat some fiber…if mushroomy and yummy!

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