Farrotto with Roasted Mushrooms: A Cozy 30-Minute Farro Bowl

Introduction

If you’re craving something cozy, earthy, and nourishing—yet still elegant enough to serve at a dinner party—this farrotto with roasted mushrooms is your new weeknight hero. Think of it as risotto’s rustic, heartier cousin, starring chewy farro instead of Arborio rice. It’s packed with layers of umami from oven-roasted cremini mushrooms, bright basil-spinach pesto, and a lemony finish that keeps every bite vibrant.

I first whipped this up on a rainy Tuesday night when I was craving something comforting but didn’t want to feel weighed down. The aroma of herbs de Provence and garlic dancing in the kitchen while the mushrooms roasted sealed the deal. This dish is a regular in my rotation now, and I know it’s going to become a favorite in your home too.

Why You’ll Love This Recipe

Key Benefits

• Quick & Easy: From chopping board to bowl in just 30 minutes. Yes, really.
• Meal-Prep Friendly: Tastes even better the next day, making it ideal for leftovers or lunchboxes.
• One-Dish Wonder: Hearty enough to stand on its own, or pair it as a side for your favorite protein.

Taste & Texture

The farro is chewy and satisfying, with a slight nutty taste. Roasted mushrooms provide a rich, meaty flavor without any actual meat involved, while the fresh pesto adds a burst of herby brightness. Toasted nuts give it that crunch factor, and wilted spinach makes it feel like you’re doing something nice for your body. A squeeze of lemon right at the end brightens up everything.

Dietary Attributes

• Vegetarian
• High in fiber and whole grains
• Easily made vegan by omitting cheese (if you choose to add any) and swapping in veggie broth for added flavor

Ingredients & Substitutions

Ingredient List

• 1 cup farro
• 12 cremini mushrooms, halved
• 5 tablespoons olive oil, divided
• 1 teaspoon herbs de Provence, divided
• Sea salt, to taste
• Freshly-ground black pepper, to taste
• 1 shallot, finely diced
• 3 garlic cloves, minced
• 1 cup fresh basil leaves, stems removed
• 4 cups baby spinach (lightly packed)
• 1 lemon
• 1/4 cup crushed peanuts or walnuts

Notes on Quality

Go for pearled farro if you’re looking for a quicker cook time—it’s more common and cooks in under 20 minutes. Fresh cremini mushrooms will roast beautifully without turning soggy, unlike pre-sliced varieties that often come pre-washed. And for the pesto, fresh basil is a must for that bold, aromatic kick.

Possible Substitutions

• Farro: Swap with barley or quinoa for a gluten-free option
• Mushrooms: Shiitake or oyster mushrooms are great alternatives
• Nuts: Use sunflower seeds if you need a nut-free version
• Spinach: Kale or Swiss chard work beautifully, too

Step-by-Step Instructions

1. Prep Ingredients: Mince the garlic, dice the shallot, and gently wipe the mushrooms clean with a damp cloth. Do not rinse them—mushrooms are sponges and will soak up water, making them soggy.
2. Cook Farro: Add farro to a small pot and cover with 1 inch of cold water. Bring to a boil, then reduce heat and simmer for 18-20 minutes until tender but still chewy. Drain and set aside.
3. Roast Mushrooms: Preheat oven to 400°F. Toss halved mushrooms with 1.5 tablespoons olive oil, ½ teaspoon herbs de Provence, salt, and pepper. Roast for 15-18 minutes, until golden and lightly crisp on the edges.
4. Make Pesto: Blend 1 clove of garlic, fresh basil, 2 cups spinach, 2 tablespoons olive oil, ½ teaspoon herbs de Provence, a splash of water, salt, and pepper until smooth.
5. Sauté Aromatics: In the same pot used for farro, heat 1 tablespoon olive oil over medium. Add shallot and remaining 2 cloves garlic. Sauté for 1-2 minutes until fragrant.
6. Combine & Cook: Return the farro to the pot. Stir in the pesto and juice from half a lemon. Cook for 2-3 minutes until heated through.
7. Wilt Spinach: In the same pot or a separate pan, add ½ tablespoon olive oil and remaining 2 cups spinach. Sauté over medium-low for about 2 minutes until wilted. Season with salt and pepper.
8. Assemble Bowls: Divide farro mixture between two bowls. Top with roasted mushrooms, wilted spinach, crushed nuts, and a few lemon slices.

Expert Tips & Tricks

Best Practices

• Toast the farro in olive oil for 2 minutes before boiling for added flavor.
• Always roast mushrooms cut-side down for best caramelization.
• Save a few basil leaves to tear over the top for a fresh aroma when serving.

Common Mistakes

• Overcooking farro: It should be chewy, not mushy. Check doneness early.
• Crowding the mushrooms: Spread them out on the baking tray so they roast, not steam.
• Skipping the lemon: That little acidity brings the whole dish to life.

Time-Saving Tips

• Use store-bought pesto in a pinch, but thin it out with a little water or olive oil for a similar texture.
• Make the pesto and cook the farro up to 3 days ahead.

Serving Suggestions

Pairings

This farrotto can hold its own, but it also plays well with others. Pair it with:

• Grilled chicken or salmon
• A crisp arugula salad with lemon vinaigrette
• Roasted cherry tomatoes or blistered green beans

Presentation Ideas

Spoon the farro into wide, shallow bowls so the toppings shine. Sprinkle with extra nuts, a few torn basil leaves, and a thin lemon slice for that “wow” factor.

Beverage Pairings

• A crisp Pinot Grigio or Sauvignon Blanc complements the pesto beautifully
• Try a sparkling elderflower drink or lemon-infused sparkling water for a non-alcoholic option

Storage & Reheating

Leftover Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep nuts separate to maintain crunch.

Reheating Methods

Reheat in a skillet over medium-low heat with a splash of water or broth to loosen it up. You can also microwave it in 1-minute bursts, stirring in between, until warmed through.

Frequently Asked Questions

Substitutions & Adjustments

Can I use another grain instead of farro?
Yes! Quinoa, barley, or even brown rice work well. Just adjust the cooking time as needed.

Can I double the recipe?
Absolutely. This recipe scales beautifully—just double everything and use a larger pot.

Troubleshooting

Why are my mushrooms soggy?
They were likely too close together on the pan or weren’t dried well. Give them space and keep them dry.

Why does my pesto taste bitter?
Too much garlic or old basil can cause bitterness. Taste and adjust with lemon juice or a pinch of sugar.

Variations & Customizations

Dietary Adaptations

• Vegan: Use vegetable broth instead of water when cooking the farro, and skip any cheese toppings.
• Gluten-Free: Swap farro for quinoa or millet.

Flavor Twists

• Add a sprinkle of Parmesan or Pecorino Romano for richness.
• Mix in a tablespoon of sun-dried tomato pesto for a tangy depth.
• Add a pinch of chili flakes for subtle heat.

Seasonal/Holiday Versions

• In fall, add roasted butternut squash or caramelized onions.
• In spring, top with blanched asparagus or fresh peas.
• For a holiday twist, garnish with pomegranate seeds and toasted pine nuts.

Conclusion

This farrotto with roasted mushrooms is everything we love about comfort food—hearty, full of depth, and made with love. Whether you’re serving it as a cozy solo dinner or a sophisticated side dish, it’s bound to be a crowd-pleaser. I’d love to hear how it turns out in your kitchen! Drop a comment below or share your version with me on Pinterest at Cooking with Callie on Pinterest.

Looking for more weeknight wonders or veggie-forward dinners? Check out a few more recipes I know you’ll adore:

• Creamy Chicken Marsala Recipe – A Perfect Valentine’s Day Dinner
• Sheet Pan Gnocchi – The Ultimate Easy 30-Minute Dinner

Can’t wait to see your beautiful farro bowls!

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