This Creamy Farro Pilaf with Wild Mushrooms is a delicious and hearty dish perfect for a comforting meal. Farro, with its chewy texture, pairs beautifully with earthy wild mushrooms and the richness of Parmesan cheese. This creamy pilaf is ideal as a side dish or a main course for a cozy dinner.
Creamy Farro Pilaf with Wild Mushrooms
Course: Main, SidesCuisine: Italian4
servings10
minutes40
minutes330
kcalIngredients
3 tablespoons extra-virgin olive oil
1 shallot, minced
1 cup farro
1/4 cup dry white wine
3 cups low-sodium chicken stock
Coarse salt, to taste
12 ounces wild mushrooms (such as shiitake or oyster), trimmed and sliced 1/2-inch thick
Red pepper flakes, to taste
1 bunch spinach (10 ounces), stemmed
1/4 cup crumbled Parmesan cheese, plus more for serving
Directions
- Sauté the Shallot: Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the minced shallot and cook until softened, about 3 minutes.
- Cook the Farro: Stir in the farro and toast for 2 minutes. Add the white wine and let it simmer until mostly absorbed. Gradually add the chicken stock, 1 cup at a time, stirring frequently, and cook until the farro is tender and creamy, about 30 minutes.
- Sauté the Mushrooms: While the farro is cooking, heat the remaining 2 tablespoons of olive oil in a separate skillet over medium heat. Add the mushrooms and season with salt and red pepper flakes. Cook, stirring occasionally, until golden and tender, about 5-7 minutes.
- Add the Spinach: Add the spinach to the skillet with the mushrooms and cook until wilted, about 2 minutes.
- Combine and Serve: Stir the cooked mushrooms and spinach into the farro mixture. Remove from heat, stir in the Parmesan cheese, and adjust seasoning as needed. Serve hot, topped with extra Parmesan if desired.
This Creamy Farro Pilaf with Wild Mushrooms is a flavorful, hearty dish that’s sure to become a favorite. Packed with the rich taste of wild mushrooms, spinach, and creamy Parmesan, it’s a delightful choice for both weeknight dinners and special occasions.
