1 / 1
Creamy Farro Risotto Recipe
The secret to this incredibly rich dish is pulsing the farro in a blender first. Breaking the grains releases their natural starches, creating a luxurious, creamy texture without a drop of heavy cream. Nutty farro makes a hearty stand-in for traditional arborio rice, while fresh lemon juice, thyme, and a generous handful of Parmesan keep the flavors bright and balanced. It's a deeply comforting bowl that works just as well as a robust side or a standalone main.
Equipment
- Blender
- Stovetop
- Saucepan
Ingredients
- 1½ cups whole farro
- 3 cups chicken broth
- 3 cups water
- 4 tablespoons unsalted butter
- ½ onion, chopped fine
- 1 garlic clove, minced
- 2 teaspoons minced fresh thyme
- Salt and pepper
- 2 ounces Parmesan, grated (1 cup)
- 2 tablespoons minced fresh parsley
- 2 teaspoons lemon juice
- 1. Pulse farro in blender until about half of grains are broken into smaller pieces, about 6 pulses.
Instructions
- 1Pulse the farro in a blender for about 6 pulses until half of the grains are broken into smaller pieces. This crucial step releases the starches needed for a creamy texture.
- 2Combine the chicken broth and water in a medium saucepan. Bring to a boil over high heat, then lower the heat to medium-low to maintain a gentle simmer.
- 3Melt 2 tablespoons of butter in a large Dutch oven over medium-low heat. Stir in the chopped onion and cook for 3 to 4 minutes until softened.
- 4Stir in the minced garlic and cook for 30 seconds until fragrant. Add the pulsed farro and cook for about 3 minutes, stirring frequently until lightly toasted.
- 5Pour 5 cups of the hot broth mixture into the Dutch oven. Turn the heat down to low, cover the pot, and cook for about 25 minutes. Stir twice during this time, cooking until the farro is al dente and most of the liquid is absorbed.
- 6Stir in the minced thyme, 1 teaspoon of salt, and 3/4 teaspoon of pepper. Continue cooking and stirring constantly for about 5 minutes until the mixture turns creamy.
- 7Remove the pot from the heat. Stir in the grated Parmesan, minced parsley, lemon juice, and the remaining 2 tablespoons of butter. Taste and adjust the seasoning with more salt and pepper if needed. If the risotto is too thick, stir in a splash of the remaining hot broth to reach your desired consistency.
Notes
- Storage: Keeps in the fridge for up to 4 days in an airtight container.
- Reheat: Warm gently on the stove over low heat, adding a splash of water or broth to loosen the grains.
- Swap: Use vegetable broth instead of chicken broth for a vegetarian version.
- Make ahead: You can chop the onions and mince the garlic and herbs up to a day in advance to save prep time.