Mushroom and Asparagus Farrotto

Prep Time: 25 minutes
Cook Time: 60 minutes
Servings: 4 to 6

Featuring meaty shiitake mushrooms and bright green asparagus, this spring-fresh farrotto was created by chef and cookbook author Bobby Flay. He relies on the same technique used for making risotto but swaps out the traditional Arborio rice for farro. The result: a nutritious, whole-grain dish that boasts a slightly nutty taste and wonderfully chewy texture. It’s prepared in the GreenPan Essential Pan, an electric cooking pot that heats quickly and evenly to ensure delicious results every time. Serve the farrotto as a main course, paired with a tossed green salad, or as a side for roasted chicken or fish.


  • 6 cups (48 fl. oz./1.5 l) chicken or vegetable stock
  • 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
  • 6 oz. (185 g) shiitake mushrooms, stemmed and thinly sliced
  • 1 tsp. chopped fresh thyme
  • 6 to 8 large asparagus spears or 1 bunch pencil-thin asparagus, ends trimmed, stalks cut into 1-inch (2.5-cm) pieces
  • Kosher salt and freshly ground pepper
  • 1 Spanish onion, finely diced
  • 3 garlic cloves, chopped into a fine paste with 1/4 tsp. kosher salt
  • 1 1/2 cups (10 3/4 oz./340 g) farro, soaked for at least 2 hours or up to overnight, then drained
  • 1 cup (8 fl. oz./250 ml) dry white wine
  • 1 Tbs. unsalted butter
  • 1/2 cup (2 oz./60 g) grated Parmesan cheese, plus more for serving (optional)
  • Zest and juice of 1/2 lemon
  • 1 Tbs. chopped fresh chervil


In a saucepan over high heat, bring the stock to a boil. Reduce the heat to low and maintain a bare simmer.

Set a GreenPan Essential Pan to Sear/Sauté Mode for 400°F (200°C) and the time for 1 hour. When the pan has preheated (after about 3 minutes, it will beep), heat 2 Tbs. of the olive oil until shimmering. Add the mushrooms and thyme and cook, stirring frequently, until golden, 5 to 7 minutes. Add the asparagus, season the vegetables with salt and pepper and cook, stirring frequently, just until the asparagus turns bright green, 1 to 2 minutes, depending on their size. Transfer the mushrooms and asparagus to a plate; set aside.

In the same pan, heat the remaining 2 Tbs. olive oil until shimmering. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute.

Add the farro and stir, making sure all of the grains are coated with the oil and onion mixture. Add the wine and deglaze the pan, scraping up the browned bits, and cook until the wine has evaporated, about 5 minutes.

Add a large ladleful of the hot stock and cook, stirring frequently, until it is completely absorbed. Repeat this process until all of the stock has been slowly added and absorbed and the farro is toothsome yet tender and creamy, about 20 minutes.

Add the mushrooms and asparagus and stir to incorporate and heat through. Stir in the butter and cheese. Taste and adjust the seasoning with salt and pepper, then stir in the lemon zest and juice. Reduce the temperature setting on the Essential Pan to warm and add the chervil and more cheese. Serve immediately. Serves 4 to 6.
Courtesy of Bobby Flay, Chef, Author and Television Host