Skip Navigation
Search recipes, ingredients, articles, products...
Risotto-Style Farro
Get started!


1 1/2 cups uncooked farro

1/4 cup Land O Lakes® Butter

1 small (1/2 cup) onion, chopped

1 teaspoon pepper

1/2 teaspoon salt

3 cups sliced shiitake mushroom caps

1/2 cup white wine or chicken broth

3 cups reduced-sodium chicken broth

1/2 cup shredded Parmesan cheese

1/2 cup Land O Lakes® Half & Half

1 tablespoon chopped fresh sage


Shredded Parmesan cheese, if desired

Chopped fresh sage, if desired

How to make

  1. STEP 1

    Place farro into bowl; pour enough boiling water over to cover. Let stand 15 minutes; drain well.

  2. STEP 2

    Melt butter in saucepan over medium-high heat until sizzling. Add onions, pepper and salt; cook 3 minutes or until onion is softened. Add mushrooms; cook 4 minutes or until softened. Remove a few mushroom slices for garnish, if desired. Add drained farro; stir to coat. Continue cooking 2 minutes or until farro begins to toast and darkens. Add wine; cook, stirring occasionally, until wine evaporates.

  3. STEP 3

    Add 1/2 cup chicken broth; continue cooking, stirring occasionally, until broth is absorbed. Continue adding broth, 1/2 cup at a time, 30-35 minutes or until each addition of broth is absorbed before adding more.

  4. STEP 4

    Stir in Parmesan cheese, half & half and sage; cook 5 minutes or until half & half is absorbed. Garnish with reserved mushroom slices, additional Parmesan and sage, if desired. Serve immediately.

Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.