Farro Risotto
A hearty, nutty grain dish inspired by traditional Italian farrotto.
Why This Recipe Works
Whole farro creates a naturally creamy texture and nutty flavor without the need for butter or cheese. Frequent stirring is the secret to releasing the grain's starch for a velvety finish.
Instructions
Heat the oil in a large saucepan or Dutch oven over medium heat until it shimmers. Add the onion, carrot, salt, and pepper and cook until the vegetables are softened and translucent, 5 to 7 minutes.
Stir in the garlic and thyme and cook until fragrant, about 30 seconds.
Add the farro, vegetable broth, and water. Increase the heat to high and bring the mixture to a simmer.
Adjust the heat to maintain a steady simmer and cook, stirring frequently, until the farro is tender but retains a slight chew and the liquid has thickened into a creamy sauce, 25 to 30 minutes.
Remove the pot from the heat and stir in the parsley and lemon juice. Season with additional salt and pepper to taste and serve warm.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days.
