From Our Food & Drink Archives

Farro Risotto


3 tbsp (45 mL) olive oil
1 cup (250 mL) chopped onion
2 cups (500 mL) farro
10 cups (2.5 L) chicken or vegetable stock
1⁄4 cup (60 mL) whipping cream
3 tbsp (45 mL) butter
Salt and freshly ground pepper
1⁄4 cup (60 mL) chopped parsley


  1. Heat oil in heavy pot over medium heat. Add onion and sauté for 2 minutes, or until softening. Add farro and sauté for 1 minute longer.
  2. Add 4 cups (1L) stock and let simmer briskly until partially absorbed, 5 to 6 minutes. Add 4 more cups (1 L) of stock and increase heat to medium-high. Boil, stirring occasionally until most of the water has been absorbed, 15 to 18 minutes. Add remaining stock and cook for 8 to 10 more minutes or until farro is al dente and creamy. Add water if needed if the farro is not quite cooked. Stir in cream and butter. Remove from heat.
  3. Season with salt and pepper and stir in parsley.
Serves 8


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