Creamy Mushroom Farrotto
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Creamy Mushroom Farrotto

Creamy Mushroom Farrotto

with Parmesan, Panko & Sage

Not just fancy restaurant fare, risotto is deliciously doable at home and this version, featuring wholesome farro, couldn’t be easier. Chewy, nutty farro is more robust than rice and exalted when simmered with stock, creamy cheeses, and earthy sauteed mushrooms. Top it off with a shower of parmesan, buttery crispy panko, and a garnish of sage for a seriously impressive dinner.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time10 minutes


serving amount

¾ cup


(Contains Wheat)

8 ounce

Button Mushrooms

1 unit

Yellow Onion

1 clove


¼ ounce


¼ cup

Panko Breadcrumbs

(Contains Wheat)

2 unit

Mushroom Stock Concentrate

1 ounce

Cheese Roux Concentrate

(Contains Milk)

2 tablespoon

Cream Cheese

(Contains Milk)

1.5 tablespoon

Sour Cream

(Contains Milk)

3 tablespoon

Parmesan Cheese

(Contains Milk)

Not included in your delivery



1 teaspoon

Cooking Oil

1 teaspoon

Olive Oil

2 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories670 kcal
Fat30 g
Saturated Fat15 g
Carbohydrate76 g
Sugar11 g
Dietary Fiber8 g
Protein20 g
Cholesterol60 mg
Sodium1280 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Large Pan


Cook Farro

• In a medium pot (large pot for 4 servings), combine farro, 3½ cups water (6 cups for 4), and a big pinch of salt. Bring to a boil and cook, uncovered, until farro is tender, 25-30 minutes. TIP: If you end up with any excess water, simply pour it out. Alternatively, if water evaporates before farro is done, add a splash of water.

Cook Mushrooms

• Wash and dry produce. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). • Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Prep & Toast Panko

• Meanwhile, halve, peel, and finely chop onion. Mince or grate garlic. Pick sage leaves from stems; thinly slice half the leaves and finely chop remaining half. • Melt 1 TBSP butter (2 TBSP for 4 servings) in a second large pan over medium-high heat. Add panko and season with salt and pepper. Cook, stirring, until golden brown and toasted, 3-4 minutes. Transfer to a plate.

Cook Onion Mixture

• Heat a drizzle of olive oil in pan used for mushrooms over medium heat. Add onion and a big pinch of salt. Cook, stirring, until onion is softened, 3-5 minutes (reduce heat to medium low if onion begins to brown). • Stir in garlic and chopped sage (add another drizzle of olive oil if pan seems dry). Cook, stirring, until fragrant, 1-2 minutes.

Make Farrotto

• Once farro is done cooking, stir cooked farro and half the mushrooms into pan with onion. • Increase heat under pan to medium high. Stir in stock concentrates, cheese roux, and ½ cup water (¾ cup for 4 servings). Cook, stirring, until thickened, 1-2 minutes. • Remove from heat. Stir in cream cheese, sour cream, half the Parmesan, and 1 TBSP butter (2 TBSP for 4). (Add a splash of water if farrotto seems too thick.) Season with salt and pepper.


• Divide farrotto between bowls. Top with remaining mushrooms and remaining Parmesan. Sprinkle with toasted panko and as much sliced sage as you like. Serve.