Mushroom farro risotto
Creamy farro risotto with browned mushrooms, thyme and parmesan.
280 kcal per servingPrep time: 19 minServings: 1LunchStovetop risottoMushroom and farro
Ingredients
- 70 g pearled farro
- 150 g mushrooms, sliced
- ½ onion, finely chopped
- 400 ml vegetable stock
- 20 g parmesan and fresh thyme
Method
- Brown the mushrooms in a wide pan, then set half aside.
- Soften the onion, add farro and gradually stir in hot stock for 25 minutes.
- Stir in parmesan, thyme and the remaining mushrooms.
Calories in context
At 280 kcal per serving, this dish is about 14% of a 2000 kcal daily reference intake — the standard reference amount used on nutrition labels, not a personal target.
Eaten as the midday meal in a three-meal day, it is one part of a day whose real total depends on your own body, activity level and goals, not on any single recipe. For a calorie range that reflects those, rather than a generic reference figure, the tools below can help.
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