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Farro Risotto

  • Author: Meagan
  • Total Time: 30 Minutes


Costco seems to randomly stock fabulous grains at very decent prices so we’ve replaced farro in a few dishes lately and also tried a couple of new recipes.  All 4 of us swooned over this one, lots of flavor and not very much time – if your ingredients are prepped (meaning it can work on a weeknight) – I discovered this on The Food Network site and it’s by Giada De Laurentiis – enjoy!



Farro Risotto

1 c. farro – soaked in cool water for 30 minutes, then drained well

3 T. olive oil AND 2 T. butter

1/2 c. minced shallot

1/3 c. dry white wine

4 to 6 c. good chicken broth

1/3 c. dried currants

1/2 c. toasted slivered almonds

2/3 c. crumbled feta

salt and freshly ground pepper (to taste)

3 T. chopped fresh parsley (for garnish)


In a large skillet or sauce pan, heat the oil and butter over medium heat and add in the shallots.  Cook and stir until the shallots have softened then add in the drained farro and cook, stirring constantly until the farro is lightly toasted (basically quite dry, this will take a few minutes).  Add in the wine and stir until it has evaporated, then add in the broth (ideally, your broth is warm) about 1 cup at a time, cooking and stirring and adding broth until the farro is cooked through and creamy.  This will take 20 to 30 minutes, and while you don’t need to stand and stir the whole time, do keep an eye on it.

When the farro is tender, remove the pot from the heat and stir in the currants, almonds and feta, season to taste with salt and pepper, stir again, and sprinkle on the parsley before serving.

  • Category: Farro, One-pot Meal