The Latest

all lifestyle

BusinessFamilyGather

The Latest

food

lifestyle

Lover of all things food

Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

hungry for more?

sign up for exclusive recipes, entertaining guides and more!

or check out these
popular categories:

Farrotto with parmesan

Farro Risotto (Farrotto)

Posted by: Ari Laing

Farrotto is a hearty Italian dish that combines the creaminess of traditional risotto with the nutty flavor and firm texture of farro, an ancient grain. This farro risotto recipe has Swiss chard (though you could easily use kale) and lots of grated Parmesan. A perfectly cozy vegetarian dinner!

recipe +-

Posted by: Ari Laing
Farrotto with parmesan
Print Recipe
5 from 1 vote

Farro Risotto (Farrotto)

Farrotto is a hearty Italian dish that combines the creaminess of traditional risotto with the nutty flavor and firm texture of farro, an ancient grain. This farro risotto recipe has Swiss chard (though you could easily use kale) and lots of grated Parmesan. A perfectly cozy vegetarian dinner!
Prep Time20 mins
Cook Time50 mins
Soaking Time2 hrs
Total Time3 hrs 10 mins
Course: Dinner, Lunch
Cuisine: Italian
Keyword: creamy Italian farro, farro recipe, farrotto
Servings: 4 servings
Calories: 445kcal
Author: Ari Laing

Equipment

  • Medium saucepan
  • Large skillet or pan such as Dutch oven, for farro

Ingredients

  • 4 Tbsp unsalted butter divided
  • 2 Tbsp extra virgin olive oil
  • 1 bunch Swiss chard or kale, atms separated and thinly sliced, leaves roughly choppede
  • 2 large shallots peeled and diced
  • 3 cloves garlic finely chopped
  • 1 cup farro
  • ½ cup dry white wine
  • 6 cups vegetable broth or chicken atcko
  • ¼ - ½ cup grated Parmesan plus more, for serving
  • 2 Tbsp tarragon finely chopped
  • 1 Tbsp chives thinly sliced
  • 1 tsp Kosher salt
  • ¼ tsp freshly ground black pepper
  • High quality extra virgin olive oil for serving
  • Flaky sea salt for serving

Instructions

  • Pre-soak the farro. Place 1 cup of farro in a large bowl. Cover with boiling water, then let sit for 2 hours. Alternatively, you can cook 1 cup of farro in 4 cups of water for 15 minutes, then drain. Do not skip this step! The goal is to soften the starches before cooking.
  • Simmer the broth. Place 6 cups of vegetable broth or chicken stock in a medium saucepan. Warm through over medium heat, then reduce temperature to a simmer.
  • Sweat the shallots. Heat 2 Tbsp butter and 2 Tbsp olive oil in a large pan over medium heat. Sauté the diced shallot, sliced Swiss chard (or kale) stems, and garlic cloves for 3-4 minutes, stirring occasionally.
  • Toast the farro. Add the drained farro to the pan, then toast for 1-2 minutes. Deglaze with ½ cup white wine.
  • Slowly add the liquid. Add 1-2 ladlefuls of broth or stock, stirring like you would with a risotto, until the liquid has absorbed. If you need to walk away, place a lid on the pan so it steams a little. Cook for 20 minutes, or until a little more than halfway through the cooking process.
  • Stir in Swiss chard. Add in the chopped Swiss chard (or kale) leaves. Cook with remaining broth until softened and farro is al dente, about 10-15 minutes more. Use additional broth as needed until farro is tender to the bite.
  • Finish, then serve. Add ¼ cup grated Parmesan, remaining 2 Tbsp unsalted butter, 2 Tbsp chopped tarragon, 1 Tbsp chopped chives, 1 tsp Kosher salt, and ¼ tsp black pepper . Stir well. Taste, adjust seasoning, then add remaining ¼ cup of cheese if you want it slightly thicker. Serve immediately with a drizzle of high quality extra virgin olive oil and a generous pinch of flaky sea salt on each serving.

Nutrition

Sodium: 2258mg | Calcium: 178mg | Vitamin C: 26mg | Vitamin A: 5934IU | Sugar: 6g | Fiber: 10g | Potassium: 617mg | Cholesterol: 36mg | Calories: 445kcal | Trans Fat: 1g | Monounsaturated Fat: 9g | Polyunsaturated Fat: 2g | Saturated Fat: 9g | Fat: 21g | Protein: 10g | Carbohydrates: 52g | Iron: 4mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!