Farrotto with Wild Mushrooms

Chewy farro cooked risotto-style with a mixed wild mushroom sear and truffle-scented finish.

💪 Where's the protein? Right here — 21g

Farro (13g)
Mushrooms (5g)
Miso (2g)

🍃 Sugar-Free Option

No added sweeteners in this recipe — it's sugar-free as written. Any sugars in the nutrition panel come from whole vegetables, grains, and fruit only.

Ingredients (all organic)

✓
✓Mixed wild mushrooms, 2.5 cups
✓Shallots, 2
✓
✓Low-sodium broth, 3.5 cups, warm
✓Thyme
✓
✓Truffle oil, few drops (optional)

Dotted ⓘ ingredients have photos and store locations in the field guide.

How to Prep

1Sear mushrooms in batches until deeply browned; reserve.
2Toast farro with shallots; add broth in stages, stirring, 30 minutes.
3Finish with miso, nutritional yeast, and most of the mushrooms.
4Top with remaining mushrooms, thyme, truffle oil.

🔪 Starting from raw? The basics (1)

Cooking farro

Boil it like pasta: plenty of salted water, 25–30 minutes until chewy-tender, then drain. 1 cup dry makes about 2½ cups.

#comfort#date-night#ancient-grain

📍 Buy the ingredients — Chicagoland

Every ingredient above is stocked organic at these local spots:

Whole Foods Market — Lakeview
Fresh Thyme Market — Bucktown
Pete's Fresh Market — Bridgeport
Mariano's — Throughout Chicagoland
Dill Pickle Food Co-op — Logan Square
Sugar Beet Food Co-op — Oak Park

More metro areas coming as Rootful grows. Or get it delivered — coming soon →

More Dinner Ideas

Dinner

26g protein

Farrotto with Wild Mushrooms

Ingredients (all organic)

How to Prep

📍 Buy the ingredients — Chicagoland

More Dinner Ideas

Mushroom Walnut Bolognese

Crispy Orange Sesame Tofu

Mushroom & Black Lentil Wellington

Sweet Potato Black Bean Enchiladas