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4.50 from 2 votes

Easy Spinach and Mushroom Farro Risotto

Play up store-bought risotto with buttery sautéed tomatoes, baby spinach, and parmesan.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American, Italian
Keyword: dinner, farro, meal prep, risotto, side dish, weeknight dinner
Servings: 4 servings
Calories: 230kcal

Ingredients

  • 1 7 oz bag Alessi Autentico Farro Porcini Mushroom
  • 2 cups baby spinach, roughly chopped (53 grams)
  • 1 cup cherry tomatoes (75 grams)
  • 1/4 cup grated parmesan cheese (25 grams)
  • 1 tbsp unsalted butter, divided (15 grams)

Instructions

Sauté Spinach and Tomatoes

  • Heat a large saucepan over medium-high heat, then add 1/2 tbsp of butter and melt until bubbling. Add cherry tomatoes and swirl around pan until coated in butter. Season with salt if desired. Allow tomatoes to cook until they begin bursting, stirring frequently to avoid burning.
  • Add spinach and continue to stir until spinach starts to wilt and tenderize. Remove spinach and tomato mixture to a bowl and set aside.

Make Farro According to Package Directions

  • In the same saucepan, bring 14 oz (1 3/4 cups) of water to a boil.
  • Add 1/2 tbsp butter and package of Alessi Porcini Mushroom Farro. Stir while boiling for one minute.
  • Cover saucepan tightly. Reduce heat to summer and cook undisturbed for 20-24 minutes.
  • Let stand uncovered for 3 minutes, then fluff and mix in parmesan cheese and spinach/tomato mixture.
  • Serve with grilled chicken, if desired.

Notes

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Nutrition

Calories: 230kcal | Carbohydrates: 37g | Protein: 9g | Fat: 6g | Cholesterol: 14mg | Sodium: 561mg | Potassium: 321mg | Fiber: 4g | Sugar: 2g