Farro Risotto with chicken, asparagus, and peas | foodsciencenerd.com

Farro Risotto: Take Two

Posted on Posted in Culinary Science, Recipes

A few days ago, I posted about my delicious salmon and my very sad attempt at farro risotto.  My biggest mistake was reading the package directions rather than doing my research.  I cooked the farro like pasta, rather than normal risotto and lost all the agitation and lovely starchy liquid that makes risotto what it is!  So, undeterred, I tried again.  After all, farro is very high in fiber and iron and is very easy to cook.  Cooking it just like my brown rice risotto took about half the time.

This time, I started by soaking in water for about 30 minutes while I went off and did other things.  My mistake here was that I drained the farro, thereby losing a lot of the starch that washed off of the farro.  Dumb.  What I should have done was soak the farro in enough water to just cover it, and then save the water to add back later.Farro Risotto | foodsciencenerd.com

Next, just as with any risotto, I sauteed garlic and shallots in a touch of olive oil, then I toasted the grains until they just started to smell, well, toasty.

Farro risotto | foodsciencenerd.com

Then, I started adding liquid.  The first addition was about 1/2 cup of cheap white wine, which adds flavor and allows most of the alcohol to cook off, since it will stay on the heat for at least another 20 minutes.  The next addition should be that reserved soaking water, then chicken stock.  Stir in each addition every so often to prevent burning and maintain a slight boil to keep the grains moving even when they are unattended.  Turn off the heat when the farro is just tender.

At this point, it is up to you what to do with the grains.  You could eat them as is, or add a touch of cream or cheese (I always add cheese), to make a hearty, healthy side dish.  Or, you could add pretty much whatever you want to make a full meal.

I added chicken, broiled asparagus, and frozen peas that I sauteed with some garlic before adding to the risotto.

Farro Risotto | foodsciencenerd.com

And cheese, of course.  I made a lot of this for the sole purpose of having healthy lunches all week.  It reheats very well and is a lunch I actually look forward to eating!

Farro Risotto with chicken, asparagus, and peas | foodsciencenerd.com

Farro Risotto

Farro Risotto


  • 8 oz farro
  • 1 Tbsp olive oil
  • 1 shallot, minced
  • 1/2 cup white wine
  • Reserved soaking water
  • Chicken stock
  • Salt, pepper, and herbs as desired
  • Add-ins as desired


  1. Soak farro, just covered in water, for 30 minutes. Drain and reserve soaking liquid.
  2. Saute shallot in olive oil until softened, then add farro and toast for 2-3 minutes.
  3. Add wine, stir, and let farro absorb, about 5 minutes.
  4. Add reserved water, stir, and let boil lightly until absorbed.
  5. Add chicken stock, 1/2 cup at a time, and stir to absorb until farro is softened and cooked through.
  6. Add seasonings and add-ins as desired.

I'd love to hear your thoughts!