What does farro taste like when cooked?

Farro offers a nutty flavor, somewhat similar to barley and light brown rice . Besides that, It also gives slightly sweet, cinnamony undernotes. Nicely cooked whole-grain farro pops in the mouth, giving a wholesome chew, just like whole wheat kernels and barley.

How do you reheat farro risotto?

Leftover farro risotto can be stored in the fridge for up to 5 days in an airtight covered container. To Reheat. Warm the farro risotto in the microwave or on the stovetop until heated through . You may add a few tablespoons of water or broth to the farro, if needed, to rehydrate.

Why is farro healthier than rice?

Per ½-cup serving, farro delivers more protein (about 3.5 g) and fiber (about 3.5 g) than brown rice . So does Kamut, providing almost 5 g of protein and 3.7 g of fiber per half cup.

Why is farro so healthy?

"Farro is a great source of fiber, iron, protein and magnesium . With all of those nutrients in this little grain, it can provide a lot of health benefits for your diabetes or for heart health or for brain health." Cook farro on the stovetop, in a slower cooker or in the oven. It doesn't expand as much as rice or pasta.

What happens if you don't rinse farro?

No matter which cooking method you choose when cooking farro, the first step is to rinse it to remove any dust remaining after processing. Farro itself doesn't get gummy or sticky when cooked , even if it's cooked longer than necessary. However, the dust left in the grain during processing can be a culprit.

Is risotto good for you?

Risotto contains carbohydrates, which are necessary to fuel the body . But, some recipes are high in saturated fat because of the cheese and butter that is used to prepare the dish. Risotto can also be high in sodium. Adding vegetables and a lean protein helps give risotto a more balanced nutritional profile.

Can I use farro instead of rice?

"I love farro because it is just as delicious hot as it is cold — it works in warm soups and chilled salads," Doyle said. " I love to add farro in as a substitute for rice in dolmades (stuffed grape leaves) . It's easy to prepare and a great appetizer or snack."

How do you keep farro from getting mushy?

Drain, then spread onto a large plate or sheet pan to cool and dry for 20 minutes . This keeps it from continuing to steam which makes it mushy.

Is farro good or bad for you?

Farro is an extremely nutritious grain. It's an excellent source of protein, fiber and nutrients like magnesium, zinc and some B vitamins. It's a much healthier alternative to white rice or other refined grains.

Which is healthier quinoa or farro?

Farro contains more carbohydrates than quinoa, but it also has more calcium. Both are nutritious choices, but of the two, farro provides more vitamins and nutrients . However, unlike farro, quinoa is gluten free .

What is farro made of?

Originally from Ancient Mesopotamia, farro is a term used to describe any one of three ancient wheat grains: einkorn, emmer, or spelt . However, in the United States and Europe, the term farro generally refers to emmer wheat.

What exactly is farro?

Farro /ˈfæroʊ/ refers to the grains of three wheat species, which are sold dried and cooked in water until soft . It is eaten plain or is often used as an ingredient in salads, soups, and other dishes.

Is farro a pasta or a rice?

Often used as a substitute for pasta or rice, farro is a grain with a nutty flavor similar to brown rice. It is rich in fiber, magnesium and vitamins A, B, C, and E. Farro may seem trendy, but it's actually ancient.

Is farro a wheat or rice?

Because of farro's shape and how it's eaten, it's easy to forget that it's a wheat product just like bread. Einkorn and emmer, two of the wheats that farro is made from, are the oldest cultivated styles of wheat in the world, originating in what's now Turkey.

Farro Risotto Recipe on Food52 (2024)

Fall

by: Merrill Stubbs

January25,2011

4.8

8 Ratings

Serves 4 as a side dish

Jump to Recipe

Author Notes

Some of you may remember my admission that I'm obsessed with farro -- but the truth is, I hadn’t had much experience cooking it until just a few years ago. I was catering a large dinner party as part of a charity event, and I needed an unusual starch that would hold well to go with the Cornish game hen I was making for the main course. Enter, farro risotto.

What’s great about this is that you don’t have to give up 30 minutes of your day standing over the stove, stirring like a mad person. (Although, some might argue that regular risotto doesn’t require that either.) You cook the grain ahead of time in stock, and then simply fold it into some softened onion that’s been hit with a splash or two of wine, add some Parmesan, and there’s your “risotto.” Best of all, it will hold and reheat the way a true risotto never will. —Merrill Stubbs

Test Kitchen-Approved

What You'll Need

Ingredients

1 cup farro
5 cups chicken stock
1 tablespoon unsalted butter
1 tablespoon olive oil
Kosher salt
1/2 small onion, finely chopped
1/2 cup dry white wine
1/4 cup grated Parmesan, plus more to taste
Freshly ground black pepper

Directions

Soak the farro in cold water to cover for 20 to 30 minutes. Drain and combine with the chicken stock in a medium, heavy saucepan. Bring to a boil over high heat, then cover and reduce the heat so the farro is bubbling gently; cook until just tender, 15 to 20 minutes. Drain the farro over a bowl so that you can reserve what's left of the cooking liquid, and set both aside in a warm place.
Rinse the saucepan and add the butter and olive oil, setting it over medium heat. When the butter has melted, add the onion and a generously pinch of salt, and cook gently until the onion is translucent, about 5 minutes. Pour in the wine, turn up the heat a little, and simmer until the wine is reduced by about two-thirds, another 5 minutes or so. Add the farro and cook for a couple of minutes, stirring occasionally, until heated through. Fold in the Parmesan, adding enough of the reserved chicken stock to get a slightly creamy consistency. Fold in more Parmesan and/or salt if necessary, and several grinds of black pepper. Serve immediately, or cover and reheat gently before serving, adding more liquid as necessary.

Tags:

Risotto
Italian
Grains
Fall
Entree
Side

See what other Food52ers are saying.

Katie Hornstein
Sasha Anderson
AntoniaJames
patricellen
Can I have a bite?

Popular on Food52

35 Reviews

Lissa J. April 26, 2021

Anson Mills is the only farro I use. They offer 3 farros, Farro Piccolo, Farro Medio and Slow Roasted Farro.

marlene M. July 4, 2023

LISSA.
I use Anson mills. I sent Anson a message about 2 weeks ago--no reply about Farro. I don't use instant anything. What Farro do you use?
Thanks
Marlene

Katie H. August 31, 2020

I love this recipe. I add Marcella Hazan's smothered cabbage in at the end and toss it around.

rlsalvati March 29, 2020

This is a great recipe, I've made it dozens of times over the years. It's easy to "fix" the finish time, just stop right before adding the cheese and hold on low, or even off with the pan covered, until the rest of your meal is ready. Add a bit more of the reserved broth if needed, and then the cheese. It's great as a side dish at a dinner party, and also works as a one-pan meal for the family with leftover meat and veg added.

Sasha A. December 7, 2017

I've made this twice now, it's fantastic. I love that there's no risk of undercooked farro - just cook until done in the broth and then finish with the rest of the ingredients. I use un-pearled farro and cook for about an hour.

Merrill S. March 29, 2020

So glad to hear this -- thanks for the feedback and hope you're staying well!

Maggyb74 August 24, 2017

I'm wondering if this would hold up to freezing well, or if it would completely lose its consistency? Has anyone tried it? (I'm making several freezer meals for a sick friend.)

AntoniaJames August 22, 2012

We love, love, love this risotto! I've made it several times, and am certain I'll be making it many more, in the future. Last night I was serving a roast chicken, but I'd put a handful of bacon carnitas in the pan to roast with it, along with some marinated artichoke hearts and fresh herbs, onions, etc., and decided at the last minute that the cheese would be just too much. So I took a right turn, and instead, stirred in finely chopped just-picked marjoram and Italian parsley (a heaping teaspoon of each). It turned out perfectly. Your method leaves the farro with just the right amount of "bite." As I said, we love it! ;o)

AntoniaJames August 22, 2012

Merrill S. August 22, 2012

Thanks so much, AntoniaJames. SGlad you're enjoying this as a jumping off point for your own creations!

patricellen May 2, 2012

Julieah had a good question about farro that I don't think got answered... there are 3 kinds of farro.. pearled, semi-pearled and traditional. They each require different soaking times (or no soaking). Which kind did you use for this recipe?

SpaCook May 14, 2012

It's been my experience that recipes tend to call for pearled unless otherwise indicated. That said, these are the instructions associated with pearled, so that's probably the safest bet here!