Classic Italian comfort food, meet breezy summer vacation. This is Farro Risotto, and it is bursting to be your garden-fresh, leftover-friendly, let’s feel fancy without actually being fancy dinner, side dish, or lunch. Oh, and if you eat this for breakfast, I promise, I will not judge.
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A less-work, more-wholesome twist on regular risotto.
To anyone who has been intimidated by risotto: this farro risotto is for you.
Farro risotto (aka, farroto. <—I find this word fun to say) is simpler to make than traditional risotto (although this Slow Cooker Risotto with Butternut Squash is pretty simple too) because it requires less tending on the stove (as in, you ignore it for large portions of the recipe cook time).
Further helping our cause: because farro is firm and nutty, it’s far more forgiving. Farro risotto is:
- 100% whole grain
- Packed with fiber, iron, protein, and magnesium
- Ultra-creamy thanks to a nutty, salty Parmesan cheese
- And tastes fabulous when served warm and at room temperature (we enjoyed round one for a cozy dinner on our porch, then I packed up the leftovers to take with us to an outdoor picnic with friends)
5 Star Review
“I will make it again! Farro is a wonderful, nutty alternative to arborio rice. The directions were excellent, as was the video. And the dish came out as described, creamy, but nutty, richly flavored.”
— Holly —
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Farro. The nutty, chewy cousin to risotto is not only delicious but healthy and filling too (try it in the Honey Lime Tofu Stir Fry next).
- Canned Diced Tomatoes. Ultra-convenient, these stand in for part of the chicken stock traditionally used for risotto. Canned tomatoes make the risotto especially flavorful and add that pretty red hue too.
- Fresh Cherry Tomatoes. Jewels of the garden, they burst with every bite.
- Garlic and Shallot. For a little zip and Italian pizzaz.
- Vegetable Stock. Our cooking liquid that allows the starches in the farro to slowly release, thicken, and become creamy.
- Parmesan. PLEASE grate it right from the block. The green can will not taste the same.
- Fresh herbs. I went for thyme, but basil, parsley, or a blend would all be tasty.
- Sugar. To balance out the acidity of the tomatoes. You can omit it if you prefer or if you are making farro risotto with something besides tomatoes.
How to Make Farro Risotto
- Saute the shallots until softened. Add garlic, salt, and pepper, then add the farro.
- Toast the farro until it begins to turn golden, and then add 3/4 cup of the broth. Increase the heat to medium-high and stir until absorbed.
- Add remaining broth and the diced tomatoes in their juices. Then, bring the farro risotto to a boil.
- Reduce the heat, cover, and simmer for 30 minutes. Stir every 15 minutes, adding more broth if it becomes dry at any point.
- Uncover, add the cherry tomatoes, and cook, uncovered, until the farro is tender.
Tip!
If the risotto becomes dry at any point, splash in a bit more vegetable broth or water. The farro is ready when it is tender, yet maintains a good chew in the center (al dente).
- Turn off the heat. Stir in the sugar, Parmesan, and thyme.
- Cover and let rest 5 minutes. Season with salt and pepper, garnish with fresh basil and Parmesan, then serve. ENJOY!
What To Serve With Farro Risotto
- This farro would be wonderful served alongside my Baked Chicken Breast. Find out how long to bake chicken breast and other helpful tips.
- Harvest Salad – salad is super-loaded to satisfy and sustain.
- Healthy Chicken Recipes – that are sure to keep your weeknight dinners interesting!
Frequently Asked Questions
Yes. Farro is 100% whole grain, meaning it offers more protein, fiber, and nutrients than white rice. And fiber + protein = keeping you full and happy for longer.
Yes. Farro risotto is more hands-free than traditional risotto made with arborio rice. Once you start the farro cooking, you add the remaining liquid all at once and let the pot simmer mostly untouched. Unlike traditional risotto, there’s no constant adding liquid bit by bit. You’ll need to give it a stir about once every 15 minutes—a major upgrade from stirring every 2 to 3 minutes, as required by traditional risotto.
Whenever I’m asking you to try a new ingredient, I always want you to have multiple ways to use it. In addition to this farro risotto, farro is a delicious, hearty addition to salads (like this Italian Farro Salad, Strawberry Farro Salad, and Cherry Detox Salad). It is also a great addition to soups or used as an alternative to pasta or rice.
Farro Risotto with Tomatoes and Parmesan
Video
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Ingredients
- 2 tablespoons unsalted butter
- 1 small shallot finely diced (or 1/2 small yellow onion)
- 3 cloves garlic minced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 ½ cups uncooked farro rinsed and drained
- 4 cups low-sodium vegetable broth divided (or use chicken broth if you do not need the farro risotto to be vegetarian)
- 1 (14-ounce) can no-salt-added petite diced tomatoes or 1 pound grated fresh tomatoes
- 1 pint cherry or grape tomatoes halved
- ½ teaspoon sugar
- ¼ cup grated Parmesan cheese plus additional for serving
- 1 tablespoon chopped fresh thyme
- Chopped fresh basil optional
Instructions
- In a large saucepan, melt the butter over medium-low heat. Add the shallot and cook until softened, about 6 minutes. Watch the heat and adjust as needed so that the shallot cooks but does not turn crispy and brown. Add the garlic, salt, and pepper. Let cook just until the garlic is fragrant, about 1 minute.
- Add the farro, increase the heat to medium, and cook for 1 to 2 minutes, stirring to coat the farro in the butter. The farro should begin to toast and the pan will be mostly dry.
- Add 3/4 cup of the broth and increase the heat to medium-high. Stir until it is absorbed. Add remaining broth and the diced tomatoes in their juices (reserve the last 1 cup of broth for later).
- Give the pot a big stir and bring the mixture to a boil over medium-high. Reduce the heat to a steady simmer, cover, and cook for 30 minutes. Stir the mixture vigorously every 15 minutes as it cooks, adding more broth if it becomes dry at any point.
- After the farro has been simmering for 30 minutes, add the cherry tomatoes. Continue cooking, uncovered, for 15 to 20 additional minutes, or until the farro is tender throughout but maintains a good chew in the center (al dente), stirring it more frequently as the end of the cooking times nears. If the risotto becomes dry at any point, splash in a bit more vegetable broth or water.
- Turn off the heat. Stir in the sugar, Parmesan, and thyme. Cover the pot and let rest 5 minutes. (During this time, the farro will release additional starches and become more creamy.) Taste and add salt and pepper as desired. Serve warm, topped with a sprinkle of fresh basil, additional thyme, and Parmesan.
Notes
- TO STORE: Leftover farro risotto can be stored in the fridge for up to 5 days in an airtight covered container.
- TO REHEAT: Warm the farro risotto in the microwave or on the stovetop until heated through. You may add a few tablespoons of water or broth to the farro, if needed, to rehydrate.
Hi! I loooove this as written and have made it so many times over the last few winters! If making it with butternut squash, when would you add them? And would you add a different veg purée instead of the diced tomatoes as well?
Hi Janelle, so glad you are enjoying the recipe! This is how I’d make it if using butternut squash: https://www.wellplated.com/butternut-squash-risotto/ and I would leave out the tomatoes! Enjoy!
I had farro to use up before it expired so I searched for recipes and found this gem. This dish explodes with flavor!! Another hearty, vegetarian dish to add to my rotation. Thank you!
So glad you enjoyed it, Karen! Thank you!
Do you use semi-pearled Farro?
Hi Nancy! I typically use Bob’s Red Mill Farro which is Organic Pearled Farro. Hope this helps!