A flavorful and easy Farro Risotto with Mushrooms recipe that’s perfect for weeknight dinners.
Hello and welcome to another installment of “In the Kitchen” with Kelly. The series no one asked for that also usually comes with bad iPhone photos I snapped before digging into dinner. I confess, this series is one that continues completely in the fly. But I love experimenting in the kitchen and when I concoct something I think you’ll enjoy? I’m happy to share!
Easy Farro Risotto with Mushrooms and Tomatoes
I’m always looking to expand my list of plant-based weeknight dinners that can be ready in under 30 minutes. My latest addition? An Easy Farro Risotto with Mushrooms and Tomatoes that comes together quickly and is very satisfying. With a slice of hearty bread on the side, this flavorful dish will no doubt taste wonderful to you at the end of a long day. And leftovers? Well, those taste even better the next day.
While this Pickled Plum recipe with fennel remains probably my favorite risotto dish, it takes some time to prepare.
So, I set out to come up with an alternative I can turn to on weeknights. What I came up with is rather simple, but has no shortage of flavor. In fact, I think you’ll be mighty pleased with the aroma of your kitchen when whipping this up. Heaven!
My new easy Farro Risotto with Mushrooms Recipe is:
- Plant-based / vegan approved
- Ready in under 30 minutes and great for weeknights
- Satisfying and loaded with nutrients
- Flavorful and colorful
Easy Farro Risotto with Mushrooms and Tomatoes
From start to finish, ready in under 30 minutes.
INGREDIENTS:
- 1 8.8 ounce pack of Trader Joe’s 10-Minute Farro (An alternative brand can be substituted but may increase cook-time)
- 2 tablespoons of olive oil
- 4-5 cloves of garlic
- 1 medium yellow onion (Recipe uses both the lemon peel and juice.)
- 1 lemon
- 2 cups diced bella mushrooms
- 1 28-ounce can of smashed tomatoes (I like this one with basil from Whole Foods)
- 1 bundle of massaged kale or Swiss chard
- 1 tablespoon of turmeric
- 1/4 teaspoon of cayenne pepper
- 1/4-1/2 teaspoon of crushed red pepper
- Optional: Cheese
PLANT-BASED EATERS: For a cheesy flavor, I recommend VioLife’s Greek Feta melted into the dish or their non-dairy Parmesan cheese on top. (Both available at Whole Foods)
Directions
- In a medium pot, bring water to a boil and cook the farro as instructed on its packaging
- Heat olive oil over medium heat in a large saute pan. Add minced garlic, diced onion and the peel of your lemon. Stir in turmeric and add some fresh ground pepper. Saute for 3 minutes.
- Add chopped mushrooms, saute for an additional 4 minutes.
- Once cooked, drain any excess water from the farro and add to the saute pain. Add the crushed tomatoes as well as some cayenne pepper and crushed red pepper flakes for some heat. Bring mixture to a boil, then allow to simmer for 3 minutes.
- Add the juice of the lemon and stir in greens (massaged Kale or Swiss chard), allowing them to wilt into the dish.
- Serve with the optional addition of cheese and enjoy! A hearty bread pairs beautifully on the side.
Thank you for reading! I hope you’ll agree this easy Farro risotto recipe is a keeper.
If you’re interested in more weeknight dinner ideas, check out my 30-Minute Lentil Tacos or Cashew Stir-Fry.
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Kelly
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