Mushroom Farrotto with Roasted Brussels Sprouts & Parmesan Cheese
Wellness Grain

Mushroom Farrotto

with Roasted Brussels Sprouts & Parmesan Cheese

45 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
To view a recipe's full nutrition information, head to your Upcoming page at, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • add Pancetta
    add 3 oz Antibiotic-Free Diced Pancetta View recipe
  • add Prosciutto
    add 3 oz Antibiotic-Free Prosciutto View recipe
  • Keep it Vegetarian
    I don't want to make any changes to my meal
  • Keep it Vegetarian

    From the Test Kitchen

    In this comforting dish, farro is cooked slowly (like risotto) with aromatics and dried shiitake mushrooms, then finished with roasted mushrooms, mascarpone, and butter for incredibly rich flavor and smooth texture. You'll top it off with hearty brussels sprouts and a dusting of savory parmesan.

    Get Plans

    Dietary Information Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    • Nutrition
    • Calories
      620 Cals (est.)
    Mushroom Farrotto with Roasted Brussels Sprouts & Parmesan Cheese
    • 1 cup Semi-Pearled Farro
    • 4 oz Mushrooms
    • ½ oz Dried Shiitake Mushrooms
    • 1 Yellow Onion
    • 2 cloves Garlic
    • 1 oz Garlic & Herb Flavored Butter
    • ½ lb Brussels Sprouts
    • ¼ cup Grated Parmesan Cheese
    • 2 Tbsps Mascarpone Cheese
    • 1 Tbsp Verjus Blanc

    Tips from Home Chefs

    1 Prepare

    Place an oven rack in the center of the oven; preheat to 450°F. Place the dried shiitake mushrooms in a bowl; cover with 1 cup of hot water. Set aside to rehydrate at least 10 minutes. Wash and dry the fresh produce. Halve, peel, and finely chop the onion. Peel and roughly chop 2 cloves of garlic. Cut the fresh mushrooms into bite-sized pieces. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise.

    2 Start the farrotto
    Reserving the mushroom water, drain the rehydrated shiitake mushrooms; roughly chop. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped rehydrated mushrooms, chopped onion, and chopped garlic; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Add the farro. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted. Add the verjus (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Carefully add the reserved mushroom water and 2 1/4 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring frequently, 24 to 26 minutes, or until the farro is tender and most of the liquid has cooked off. Turn off the heat.
    Start the farrotto
    Roast the mushrooms & brussels sprouts
    3 Roast the mushrooms & brussels sprouts

    Meanwhile, line a sheet pan with foil. Place the mushroom pieces and quartered brussels sprouts on the foil, keeping them separate. Drizzle each with olive oil and season with salt and pepper. Toss to coat; arrange in an even. Roast 13 to 15 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    4 Finish the farrotto & serve your dish

    To the pot of farrotto, add the roasted mushrooms, mascarpone, butter, and half the parmesan. Stir until combined and the butter is melted. Serve the finished farrotto topped with the roasted brussels sprouts and remaining parmesan. Enjoy!

    Finish the farrotto & serve your dish
    Browse Steps
    1 of 4