Mushroom Farro Risotto



  • 2 tbsp EVOO
  • 1 small yellow onion
  • 2 garlic cloves, minced
  • 1 lb cremini mushrooms
  • 1/2 cup dry white wine
  • 1 1/2 cups farro
  • 1 tsp dried rosemary
  • 1 qt vegetable stock
  • 1/4 cup heavy cream
  • 1/4 cup non-fat Greek yogurt
  • 1/4 cup Parmesan cheese
  • Salt & pepper to taste


  1. In a large pot, heat the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until softened.
  2. Add the garlic and mushrooms and heat for another 2-3 minutes, until mushrooms are tender. Add the farro and stir to coat. Add the wine and cook, stirring until it is absorbed.
  3. Add the stock, 1 cup at a time, and cook, stirring, until mostly absorbed between additions. The farro is done when it is al dente (about 25 minutes).
  4. Stir in the heavy cream and let simmer. Remove the pot from heat and stir in the Greek yogurt and parmesan cheese. Add salt and pepper to taste.