Creamy Parmesan Farro
This easy farro recipe makes a satisfying stovetop farro risotto (a farroto recipe): nutty and perfectly al dente farro cooked with broth and onion, with cheesy flavor from parmesan.
Servings: 4 people
Calories: 487kcal
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, small diced
- 1 1/2 cups farro
- 2 large cloves garlic, peeled and smashed
- 2 cups unsalted chicken stock (I like Swanson's)
- 1 cup cold water
- 1 1/2 teaspoons kosher salt, or to taste (I generally add up to an additional teaspoon; it will depend on taste and the brand of salt -- I use Diamond Crystal)
- 3 tablespoons unsalted butter
- fresh-ground black pepper
- 1/2 cup loosely-packed minced Italian parsley
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1/4 cup grated pecorino-Romano cheese
Instructions
- Cook the onion. Heat the olive oil in a medium-sized pot. Add the onion and cook over medium heat, stirring, until translucent, about 5 minutes.
- Add the farro and garlic. Toast the farro for 1 to 2 minutes, stirring often to coat in oil and cook evenly.
- Add the liquid. Add the stock, 1 cup cold water, and salt. Bring to a boil, then lower to a simmer and cook for about 30 minutes, stirring occasionally, until the farro is al dente and most of the liquid is absorbed.
- Remove from heat and finish. Remove the cooked farro from the heat. Stir in the butter, 12 turns of fresh-ground black pepper, and the minced parsley. Add the two cheeses, reserving a generous tablespoon of each for garnish. Taste for seasoning.
- Serve. Spoon into bowls and served, topped with the remaining cheese and a little more parsley, if desired.
Video
Notes
A Note About Salt
Some people have mentioned that this farro dish turned out salty for them. I have reduced the salt, and suggest adding any additional salt to taste.
A lot depends on the brand of salt that you use. My preference, and that of many chefs, is Diamond Crystal kosher salt. Morton's sodium content is extremely high, and fine table salt will also result in a saltier dish due to the higher amount per volume measurement.
Storage and Reheating
This farro will keep for up to three days in an airtight container in the refrigerator. To reheat:
- Microwave: reheat (partially covered) until warmed through
- Stovetop: Add a splash of water to the farro and cook in a small pot over medium-low heat with the lid on, stirring once or twice, until heated through
Nutrition
Calories: 487kcal | Carbohydrates: 64g | Protein: 15g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 1134mg | Potassium: 419mg | Fiber: 12g | Sugar: 2g | Vitamin A: 1014IU | Vitamin C: 12mg | Calcium: 180mg | Iron: 3mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
