Slow Cooker Mushroom Farrotto with Gremolata

I love the idea of slow cookers – that you can just set it, forget it, and dinner is just ready when you come home. And I love how slow cookers can make tough cuts of meat tender with almost zero effort. I just hadn’t found any vegetarian slow cooker recipes that wowed me up until now.

For the farroto

  • 3 1/2 cups vegetable broth (preferably homemade)
  • 1 ounce dried porcini mushrooms
  • 1 pound cremini mushrooms (halved (or quartered if large))
  • 1 1/2 cups whole farro
  • 2 small or 1 large leek (white and green parts only, halved and thinly sliced)
  • 1 Parmesan rind plus 1/3 cup freshly grated Parmesan (plus extra for serving)
  • 2 bay leaves
  • Pinch of freshly ground nutmeg
  • Salt and black pepper (to taste)
  • 1-2 tablespoons olive oil

For the gremolata

  • 1/2 cup parsley (minced)
  • 2 garlic cloves (minced)
  • 3 teaspoons lemon zest (about 3 lemons worth, minced)
  1. Bring a cup of the vegetable broth to a boil and soak the dried porcinis in the hot broth for about 10 minutes. Drain the porcinis and reserve the soaking liquid. Finely chop the soaked mushrooms.
  2. Combine the chopped porcinis, creminis, farro, leek, Parmesan rind, bay leaves, nutmeg, a generous pinch of salt, and a little bit of black pepper in a slow cooker. Pour in the porcini soaking liquid, being sure to not pour in any grit that may have settled to the bottom.
  3. Cover and cook on high for 3-4 hours, or until the farro is cooked but still retains some bite. If you are around while it is cooking, test for seasoning about halfway through and adjust as necessary.
  4. At some point before serving, combine the gremolata ingredients and set aside.
  5. When ready to serve, discard the Parmesan rind and bay leaf. Add the olive oil and grated Parmesan. Serve the farrotto with the gremolata and additional Parmsan sprinkled on top.

Adapted from Culinary Collen