Quick and Easy Farro Risotto

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This vegetarian farro risotto recipe is one of our favorite quick dinner recipes. Made on the stovetop with white beans submerged in a creamy tomato-Parmesan sauce, it’s easy to make and it’s ready within 45 minutes. A simple main dish the whole family will enjoy!

This farro risotto is a healthful, streamlined version of the traditional one made with Arborio rice. Farro, a whole-grain form of Italian wheat, is the star of this quick and easy risotto flavored with canned tomatoes and white beans.

Next to my other easy to make farro salad and farro bowl recipes, this is a family favorite.

Like my no-stir baked butternut squash risotto, I call this dish “cheater’s risotto” because the recipe breaks a few rules of authentic risotto-making. According to the guidelines of Italian cooking:

1. Risotto should always be made with short grain Arborio rice.
2. It should be stirred attentively throughout the cooking process, while gradually adding liquid.

This recipe doesn’t abide by either of those classic rules. Italians (and other people) can be picky about these things, so I just wanted to put that out there!

Facts about farro

If you’re new to it, farro is a fantastic whole grain to add to your pantry. It’s an ideal grain to cook risotto-style, otherwise known as “farrotto”.

It’s an ancient grain, a type of emmer wheat that looks a lot like short grain brown rice or barley. But farro has a lot more character. Not to mention nutrients!

The Italian grain farro is high in protein, fiber and minerals. One cup of farro has 8 grams of protein and 6 grams of fiber. When you want something a bit healthier than plain white rice, farro is there for you.

How farro tastes: I would describe the flavor of farro as deliciously earthy, with a nutty flavor. And cooked farro has a texture that’s pleasantly toothsome — not chewy at all.

Ingredients you need to make farro risotto

• Pearled or semi-pearled farro: This is the type most commonly found in supermarkets. The kernels have part of the bran removed, making it quicker to cook.
• Cannellini beans: Home-cooked cannellini beans or canned beans are perfect in this recipe.
• Shallot or yellow onion
• Unsalted butter
• Extra virgin olive oil
• Crushed tomatoes: canned tomatoes that are packed in their own puree.
• Parmesan cheese: Grate it on a microplane from a hunk of cheese, or buy it freshly grated.

Recipe steps

The shortcut: Instead of constantly stirring as in a classic method, boil the farro grains separately until tender (20-25 minutes). Note: You can cook the farro up to 3 days ahead. Add the pre-cooked grain to the simmered tomato mixture following the recipe.

• Saute onion, garlic, crushed red chili and some thyme.
• Add the tomatoes, cannellini beans and Parmesan cheese and simmer 10 minutes.
• Stir in the cooked farro. Top with more cheese and serve.

How long to cook farro

Farro that’s pearled or semi-pearled (which is mostly what’s found in grocery stores) doesn’t take forever to cook in boiling water, only about 20 minutes on the stovetop.

Make ahead and storage tips:

• Cook the farro and keep refrigerated up to 3 days before cooking the shallots and tomato sauce. Reserve 1 cup of the cooking water in a separate container, or just add some broth when finishing the dish.
• Leftover risotto will keep up to 5 days. The grains will absorb the liquid, so add some water or stock to loosen it when reheating.

What to serve with farro risotto

This risotto makes a satisfying vegetarian main dish, along with a side of Quick and Easy Broccolini. It’s also delicious as a base for any kind of cooked chicken, shrimp or other seafood.

For an extra hit of veggies, add some chopped greens (kale, chard, spinach) and let them wilt into to the warm risotto.