Farrotto

Using farro in place of rice gives a pleasantly chewy texture to this new spin on a classic risotto.  This recipe can be found on our bags Organic Farro.

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Votes: 9
Rating: 3.56
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Servings 4people
Prep Time 5minutes
Cook Time 60minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 9
Rating: 3.56
You:
Rate this recipe!
Servings 4people
Prep Time 5minutes
Cook Time 60minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Bring vegetable stock to a low simmer and keep warm.
  2. Sauté onion in olive oil over medium heat until soft. Add garlic and sauté until fragrant, 1 – 2 minutes.
  3. Add farro and stir until coated with oil and beginning to release a nutty fragrance, about 2 minutes.
  4. Add white wine, if using, and let cook down until almost all liquid has been absorbed.
  5. Using a ½-cup ladle, add warm stock to the farro, one ladle at a time, stirring until all liquid has been absorbed before adding the next ladle. Cook farro, adding stock as needed, until farro has opened and softened, about 30 minutes.
  6. During the last 15 minutes of cooking, add the sliced mushrooms and cook until tender. Add peas and cook until softened and bright green. Season to taste with salt. Remove from heat and stir in butter and parmesan cheese.
Products Used in this Recipe
Recipe Comments

7 thoughts on “Farrotto

  1. Lynda Miller

    This turned out to be wonderful! It takes time, but I’m already planning on making it again, it’s that good. I used a 4 oz. can of mushrooms and about 1/3 can of low salt peas. Doesn’t matter if they aren’t fresh it’s still really good. Put in a little more parmesan than the recipe, about 3 tbsp.

    Used some moscato for the wine, it was all I had. I doubt the wine changed the flavor much, the other flavors are very rich.

    Five stars, going in the recipe box.

    Reply
  2. Jon Doe

    Are you sure Pre-soaking the Farro overnight is the correct method? It doesn’t seem like the Farro then would soak up any of the liquid during the cooking process.

    Reply
    1. Recipe Specialist

      Yes, you will want to soak the Farro overnight (8 hours) for the best end product. This allows the grain to soften and lessens the cook time.

      Reply
    1. recipe specialist

      Hi Laura,
      This recipe can be increased to your preference although you may need to adjust the liquid about to get the desired consistency.

      Reply
  3. Laura Nelke

    This was absolutely delicious and tasted just as great reheated! Wonder how long it would keep in the refrigerator?

    Reply
    1. recipe specialist

      Hi Laura,
      We would recommend keeping this dish only 2-3 days in the refrigerator; any longer and it may start to get a bit tough or spongy.

      Reply

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