Earthy mushrooms, nutty farro, fragrant herbs, white wine, and a silky cashew cream come together in this comforting Mushroom Farro Risotto. Finished with bright lemon and fresh thyme, it’s a cozy one-pot dinner that’s elegant enough for entertaining yet simple enough for a weeknight.
The first cool evenings of autumn always send me straight to the stove to make risotto.
This Creamy Mushroom Farro Risotto is my Plant Magic take on the Italian classic.
Instead of Arborio rice, I use wholesome farro, a beautifully nutty ancient grain that adds wonderful texture, extra protein, and plenty of fiber. Layers of caramelized mushrooms, shallots, leeks, herbs, porcini broth, white wine, creamy cashew cream, and fresh lemon create a dish that’s deeply savory, incredibly satisfying, and every bit as luxurious as traditional risotto.
Whether you’re serving vegans, vegetarians, or devoted meat lovers, this is the kind of meal that earns requests for seconds.
Why You’ll Love This Mushroom Farro Risotto
- Rich, creamy and comforting
- Packed with earthy mushroom flavor
- Easy enough for weeknights
- Perfect for cozy autumn dinners
- Naturally high in fiber and plant protein
- Beautiful enough for holiday entertaining
- Easily made vegan or vegetarian
- Ready in about 40 minutes
The Magic Behind the Ingredients
Farro
Farro brings a wonderfully nutty flavor and slightly chewy texture that makes this risotto especially satisfying. It’s naturally higher in protein and fiber than white rice and holds its shape beautifully while becoming deliciously creamy.
You could substitute:
- Arborio rice
- Pearl barley
- Brown rice
- Quinoa
Just remember that each grain requires a different cooking time and amount of stock.
Mushrooms
The secret to incredible mushroom risotto is variety.
I love combining fresh cremini, shiitake, oyster, or chestnut mushrooms with a handful of dried porcini. As the dried mushrooms soak, they create a wonderfully rich broth that’s far too delicious to waste. It becomes one of the secret ingredients that gives this risotto its deep woodland flavor.
White Wine
A dry Sauvignon Blanc, Pinot Grigio, or Chablis adds wonderful brightness and complexity.
Prefer to cook without wine? Simply replace it with extra vegetable broth. The mushroom soaking liquid still creates plenty of rich flavor.
Cashew Cream
Just a few spoonfuls of homemade cashew cream (find the recipe here) create an incredibly silky finish without feeling heavy.
For an extra luxurious restaurant-style finish, stir in a tablespoon of vegan butter or regular butter just before serving.
Flavor Builders
This risotto is all about layers.
Extra virgin olive oil gently caramelizes the vegetables while tomato-free umami comes from mushrooms, tamari, Dijon mustard, nutritional yeast, fresh thyme, garlic, lemon, and that precious porcini soaking liquid.
Every ingredient quietly contributes something special.
Plant Magic Tips for the Best Mushroom Risotto
- Let the mushrooms become beautifully golden before adding the farro.
- Keep your stock warm while cooking.
- Stir frequently, but don’t stand over the pan constantly.
- Add the lemon juice at the very end to keep its bright, fresh flavor.
- Allow the risotto to rest for 2 minutes before serving.
- Finish with fresh thyme, cracked black pepper, and a drizzle of your best olive oil.
Make Ahead
Risotto is always at its very best freshly made, but leftovers are surprisingly delicious.
Store in the refrigerator for up to four days and gently reheat in a saucepan with a splash of vegetable broth until creamy again.
Leftover risotto also makes wonderful risotto cakes the following day.
Plant Magic Serving Ideas
Serve alongside:
- Roasted delicata squash
- Garlic green beans
- A crisp apple and walnut salad
- Roasted Brussels sprouts
- Crusty sourdough bread
Finish each bowl with:
- Fresh thyme leaves
- Extra lemon zest
- Cracked black pepper
- Freshly grated Parmesan or Easy Vegan Parmesan
- A drizzle of extra virgin olive oil
This lovely mushroom risotto is:
- Creamy
- Comforting
- Deeply flavorful
- Deliciously savory
- Easy peasy to make!
Did you enjoy this Vegan Mushroom Risotto? If so, try other delicious Fall dishes!
I hope you love this Mushroom Risotto! If you do make it, I’d love to hear from you; please leave a comment and rate the recipe! Thanks so much and happy cooking:)
Vegan Mushroom Risotto
A delicious Vegan Mushroom Risotto
Total Time: 40 minutes
Yield: 4 servings
Ingredients
For the Mushrooms
- 1 ounce dried porcini mushrooms
- 2 cups boiling water
- 2 tablespoons extra virgin olive oil
- 2 shallots, finely sliced
- 2 small leeks, thoroughly washed and finely sliced
- 6 garlic cloves, minced
- 2 packages (about 16 ounces) mixed mushrooms (cremini, shiitake, oyster or your favorites), sliced
- 1½ teaspoons Herbes de Provence
- 1 teaspoon freshly ground black pepper
- 4 sprigs fresh thyme
- 1¼ cups pearled farro
The Liquid
- 1 cup dry white wine
- Reserved porcini soaking liquid, strained
- 2–3 cups good-quality vegetable broth, warmed
To Finish
- 2–3 tablespoons cashew cream
- 1 tablespoon tamari
- 2–3 tablespoons nutritional yeast (optional)
- ½ teaspoon Dijon mustard
- 1 cup frozen peas, baby spinach, or baby kale
- Juice and zest of 1 lemon
- 1 tablespoon vegan butter or regular butter (optional, but highly recommended)
- Fresh thyme leaves
- Freshly cracked black pepper
Optional Garnishes
- Fresh thyme
- Lemon zest
- Extra virgin olive oil
- Freshly grated Parmesan or Easy Vegan Parmesan
- Microgreens
Instructions
1. Soak the mushrooms
Place the dried porcini mushrooms in a bowl and cover with the boiling water.
Leave to soak for 20 minutes.
Lift the mushrooms from the liquid, roughly chop them, then strain the soaking liquid through a fine sieve or coffee filter to remove any grit. Reserve both.
2. Build the flavor
Heat the olive oil in a large Dutch oven or heavy sauté pan over medium heat.
Add the shallots and leeks and cook gently for about 6–8 minutes until softened and lightly golden.
Stir in the garlic, Herbes de Provence, black pepper, and thyme sprigs.
Add the fresh mushrooms and cook for another 8–10 minutes until they’ve released their moisture and become beautifully caramelized.
Stir in the chopped porcini mushrooms.
3. Toast the farro
Add the farro and stir continuously for about 2 minutes until lightly toasted.
Pour in the white wine and allow it to simmer until almost completely absorbed.
4. Slowly add the stock
Combine the reserved porcini liquid with the warm vegetable broth.
Add about ½ cup at a time, stirring frequently and allowing each addition to be absorbed before adding more.
Continue until the farro is tender but still pleasantly chewy, about 25–30 minutes.
You may not need all of the broth, or you may need a little more depending on your farro.
5. Finish the risotto
Stir in:
- Cashew cream
- Tamari
- Dijon mustard
- Nutritional yeast (if using)
- Frozen peas, spinach, or kale
Cook for another 2 minutes.
Remove the thyme stems.
Finish with the lemon juice, lemon zest, and (if using) the tablespoon of vegan butter or regular butter. Stir gently until glossy and creamy.
Taste and adjust the seasoning with black pepper.
6. Serve
Ladle into warm bowls and finish with:
- Fresh thyme
- Extra lemon zest
- Cracked black pepper
- Freshly grated Parmesan or Easy Vegan Parmesan
- A drizzle of extra virgin olive oil
Serve immediately.
Notes
Storage
Store leftovers in an airtight container in the refrigerator for up to four days.
Reheat gently on the stovetop with a splash of vegetable broth until creamy once again.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: main
- Method: stove top
- Cuisine: Italian
- Diet: Vegan
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