Cookwith

Name: Northern European-Inspired Mushroom & Farro Risotto with Toasted Pine Nuts
Prep time: 40 min
Total time: 40 min
Yield: 3 servings
Ingredients: 1 cup pearled farro; 2 tablespoons olive oil; 1 medium yellow onion, finely diced; 3 cloves garlic, minced; 12 ounces mixed wild mushrooms (cremini, shiitake, oyster), roughly chopped; 4 cups vegetable broth; 1/2 cup dry white wine (optional, or use more broth); 1/3 cup heavy cream or unsweetened oat milk; 1/3 cup pine nuts; 2 tablespoons fresh flat-leaf parsley, chopped; Salt and black pepper, to taste; Zest of 1/2 lemon (optional, for garnish)

Northern European-Inspired Mushroom & Farro Risotto with Toasted Pine Nuts

miradugm

This Northern European-inspired Mushroom & Farro Risotto is a celebration of earthy, nutty, and umami-rich flavors. Farro, with its delightful chew, stands in for traditional rice, absorbing the deep flavors of wild mushrooms and a savory broth. The risotto is finished with a swirl of cream (or oat milk for a vegan twist), lending luscious creaminess that doesn't overshadow the distinct farro texture. Toasted pine nuts add a buttery crunch, while a hint of parsley and lemon zest brighten every bite. Pair with grilled asparagus or a fresh salad for a meal that’s hearty, nourishing, and elegant—perfect for a Northern California evening.

Ingredients

Instructions

Heat a large, heavy-bottomed saucepan over medium heat. Add olive oil, then sauté the onion until soft and translucent, about 4 minutes.
Add garlic and cook for 1 minute until fragrant. Stir in the chopped mushrooms and a pinch of salt. Cook until the mushrooms release their moisture and brown, about 6-7 minutes.
Stir in the farro and toast for 1-2 minutes, allowing the grains to turn slightly golden and nutty.
Pour in the white wine (if using) and cook, stirring, until almost fully absorbed.
Add 1 cup of vegetable broth and simmer, stirring often, until most of the liquid is absorbed. Continue adding broth 1/2 cup at a time, stirring and letting each addition absorb before adding more. This should take about 25 minutes; the farro should be al dente and creamy.
While the farro cooks, toast pine nuts in a dry skillet over medium-low heat, stirring often, until fragrant and golden, about 3-4 minutes. Set aside.
Once farro is creamy and tender, stir in the cream or oat milk. Simmer gently for another 2 minutes. Season with salt and black pepper to taste.
Remove from heat and fold in half the toasted pine nuts and most of the parsley.
Spoon the risotto into bowls. Top with remaining pine nuts, a sprinkle of parsley, and a touch of lemon zest if desired.
Serve hot, ideally with a side of grilled asparagus or a crisp green salad.