Thick, Creamy Farro Risotto (Farrotto) with Swiss Chard
Farrotto is a hearty Italian-inspired dish that brings together the creamy comfort of risotto with the nutty chew of farro. This version features tender Swiss chard (kale works beautifully, too) and plenty of grated Parmesan for richness. A cozy, satisfying vegetarian dinner.
Servings: 4 servings
Calories: 445kcal
Video
Equipment
Ingredients
- 4 Tbsp unsalted butter, divided
- 2 Tbsp extra virgin olive oil
- 1 bunch Swiss chard, or kale, stems separated and thinly sliced, leaves roughly chopped
- 2 large shallots, peeled and diced
- 3 cloves garlic, finely chopped
- 1 cup farro
- ½ cup dry white wine
- 6 cups vegetable broth, or low-sodium chicken stock
- ¼-½ cup grated Parmesan, plus more
- 2 Tbsp fresh tarragon, finely chopped
- 1 Tbsp chives, thinly sliced
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- High-quality extra virgin olive oil
- Flaky sea salt
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 broth 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
Calories: 445kcal | Carbohydrates: 52g | Protein: 10g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 2258mg | Potassium: 617mg | Fiber: 10g | Sugar: 6g | Vitamin A: 5934IU | Vitamin C: 26mg | Calcium: 178mg | Iron: 4mg
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