Creamy Mushroom Farrotto
with Parmesan, Panko & Sage
- Wheat
- Milk
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.
Ingredients
¾ cup
Farro
(Contains: Wheat)
8 ounce
Button Mushrooms
1 unit
Yellow Onion
1 clove
Garlic
¼ ounce
Sage
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
Salt
Pepper
1 teaspoon
Cooking Oil
1 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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.
• 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.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The nutty, earthy farro paired with savory mushrooms and creamy cheeses won over many first-timers and longtime fans alike 🍲.
- Ease of prep: The dish involves multiple steps — chopping onion, garlic, and sage plus managing two pans — so expect a hands-on cook time of over an hour.
- Suggestions: Sage divides opinion strongly; some loved it, others found it overpowering — start with half the amount and skip the raw garnish on top. A squeeze of lemon juice or a splash of Worcestershire can brighten the richness, and adding extra mushrooms deepens the flavor.
- Leftovers: The farrotto reheats very well and tastes even better the next day; some got creative by making rice patties or adding it to steak.
- Protein: Several customers added chicken, pork chops, steak, or chicken sausage on top and found it elevated the dish nicely 🎉.
- Texture: Farro's chewy, nutty bite is a genuine highlight, though a few preferred the creamier texture of Arborio rice — it's a personal call.
Reviews from our home cooks
This was a very satisfying rich meal. I really liked the savory component of the sage & the creaminess of the cheese roux & cream cheese. Everything was delicious but the prep!! Even just having pre sliced mushrooms would have helped some. Chopping the onion, then the garlic then the sage was a lot. I've had this before and I ordered it again because I remembered how good it was but forgot how lengthy the prep process was. Maybe I'll order this again after I purchase something like a mini chopper.
The combination of flavors in this recipe were outstanding! The earthiness of the mushrooms combined with the sage and the hardiness of the farro was delicious! Very filling. Loved it.
We never had farro before, but we made this as a side dish with grilled salmon (or chicken or pork) for 3, and we all loved it. Great nutty texture and the mushroom Parmesan together was awesome!! Please offer again soon!!!!!
Cooking steps were more complicated & dirty-dish-creating than necessary - I combined mushrooms, onion & sage sauté, dumped in farro & cooking water, made the sauce. It was delicious.
I loved the chewiness of the farro, and the umami from the mushrooms was perfect. This dish is one of my favorites!
Tasty and filling and easy to prepare. I did not use all of the sage because I was afraid it would overwhelm the dish and it's not my favorite flavor.
This is one of the very best meals we have ever gotten from hello fresh. please repeat this one. I thought the large amount of sage provided would overwhelm the dish but instead it made it absolutely beautiful and delicious
Very satisfying and healthy. Tasted like a gourmet dish at a fine restaurant. Loved it! I added additional mushrooms and it was great.
Not sure that it was a recipe issue, but the texture was too solid and sticky. It needed to be a bit more loose, like a risotto. But the flavors and textures were outstanding! This is a hearty winter dish. Loved it!
The sage overpowered the dish and kinda ruined the whole thing. Would have been really tasty without sage but ended up inedible. I did use the amount specified in recipe.
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