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farro risotto recipe

Easy Farro Risotto

  • Author: Liz Thomson
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 4 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Vegetarian


This Farro Risotto is a healthier twist on traditional risotto! Made with farro instead of arborio rice, this risotto is hearty and delicious!



  • 2 tablespoons butter
  • 1 small white onion, chopped
  • 3 cloves garlic, minced
  • 1 1/2 cups pearled farro
  • 4 cups vegetable broth (I like “not chicken style” broth)
  • 1/2 cup shredded parmesan cheese
  • 2 tablespoons pine nuts (optional)


  1. In a blender or food processor, pulse the farro grains 4-5 times until slightly broken down.
  2. Heat the butter in a large skillet or dutch oven over medium heat.
  3. Add the onion and cook for 3-5 minutes or until it begins to soften.
  4. Add the garlic and continue to cook for 1 minute.
  5. Add the farro and stir until the grains are coated, about 1 minute.
  6. Add 1 cup of broth and stir continuously until the farro absorbs the water, about 2-3 minutes.
  7. Add the additional 3 cups of broth and cover. Continue to cook over medium heat for 15-20 minutes, stirring frequently, until all the broth has been absorbed and the farro has softened.
  8. If the farro begins to stick to the bottom of the pan, add a splash of water.
  9. Once the farro has softened, add the parmesan cheese and stir until the cheese has completely melted.
  10. Remove from heat and divide into bowls.
  11. Top with pine nuts and serve!

Keywords: vegetarian farro risotto