Farro risotto

Serves: 4


  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1 cup farro
  • 5 cups water or stock
  • 2 tablespoons whipping cream
  • 1 tablespoon butter
  • Salt and freshly ground pepper
  • 2 tablespoons chopped parsley


Heat oil in a heavy pot over medium heat. Add onion and sauté 2 minutes or until softened. Add farro and sauté 1 minute longer.

Add 2 cups water or stock and let simmer briskly until partially absorbed, 5 to 6 minutes. Add 2 more cups water or stock and increase heat to medium-high. Boil, stirring occasionally, until most of the water has been absorbed, 12 to 18 minutes. Add remaining water or stock and cook 5 to 10 minutes more or until farro is al dente and creamy. Stir in cream and butter. Remove from heat. Season with salt and pepper and stir in parsley.