Creamy Parmesan Farro Risotto

Creamy Parmesan Farro Risotto is a comforting, risotto-style dish made with nutty farro simmered in broth until tender and finished with butter, cream, and freshly grated Parmesan cheese. Garlic, shallots, and white wine add layers of savory flavor, while the farro creates a hearty texture that makes this dish satisfying as either a main course, or a flavorful side.

Why You Will Love This Creamy Parmesan Farro Risotto Recipe

• A Creamy Alternative to Risotto – Farro gives this dish a nutty flavor and pleasant chew, while still creating the creamy texture people love in risotto-style dishes.
• Simple One-Pan Recipe – Everything cooks in one deep sauté pan, making it easy to prepare with minimal cleanup.
• Restaurant-Style Comfort Food – Butter, Parmesan cheese, garlic, and white wine create a rich, elegant flavor profile that tastes like something you would order at an Italian restaurant.
• Versatile Side or Main Dish – Creamy Parmesan Farro Risotto pairs beautifully with roasted vegetables, grilled chicken, seafood, or steak.
• Great Way to Cook Farro – If you’re wondering how to cook farro in a creamy risotto-style dish, this recipe is an easy and delicious place to start.

Ingredient Substitutions

• Farro – Pearled farro works best because it cooks faster. If using semi-pearled or whole farro, increase cooking time and liquid slightly.
• White Wine – If you prefer not to cook with wine, replace it with additional chicken stock.
• Chicken Stock – Vegetable stock works well if you want to keep the dish vegetarian.
• Heavy Cream – Half-and-half can be used for a lighter version, though the texture will be slightly less rich.
• Parmesan Cheese – Pecorino Romano or Grana Padano are good alternatives with a similar salty, nutty flavor.
• Shallot – Finely diced yellow onion can be used if shallots aren’t available.
• Fresh Parsley – Fresh basil or chives can also work well as a finishing herb.

How to Prepare Farro Risotto

1. Heat the olive oil in a deep sauté pan over medium heat.
2. Add the minced shallot and garlic. Sauté for about 1–2 minutes, until fragrant.
3. Add the farro and allow it to toast in the pan for about 2–3 minutes, stirring frequently.
4. Pour in the white wine and allow the alcohol to cook off for a few minutes.
5. Season with the salt.
6. Pour in the chicken stock and water. Stir well to combine.
7. Increase the heat until the liquid almost reaches a boil, then reduce to a gentle simmer.
8. Cook for about 20 minutes, stirring often, until the farro has absorbed the liquid and becomes tender.
9. Add the butter and allow it to melt completely.
10. Stir in the heavy whipping cream until the mixture becomes creamy.
11. Slowly incorporate the Parmesan cheese, just a little at a time. 
12. Stir in fresh parsley.
13. Finish with cracked black pepper and garnish with additional parsley before serving.

How to Serve and Store

• Serve this Creamy Parmesan Farro Risotto as a hearty side dish alongside chicken, grilled shrimp, seared scallops, crispy skin salmon, or steak.
• Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
• Reheat gently on the stovetop or in the microwave, adding a splash of chicken stock, water, or cream to loosen the texture as the farro will continue to absorb liquid.
• Use leftovers to make arancini the next day!

Frequently Asked Questions

• What is farro? Farro is an ancient whole grain that has a nutty flavor and slightly chewy texture. It’s commonly used in Italian cooking and works well in soups, salads, and risotto-style dishes like this one.
• Is farrotto the same as risotto? Farrotto is a risotto-style dish made with farro instead of Arborio rice. It uses similar cooking techniques to create a creamy texture.
• Do I need to soak farro before cooking? Most pearled farro does not require soaking. If using whole farro, soaking for several hours can help reduce cooking time.
• Can I make this without cream? Yes. The butter and Parmesan already create a creamy texture, so you can omit the cream or reduce it if preferred.
• Can I make this vegetarian? Yes. Simply replace the chicken stock with vegetable stock.
• Can I make this ahead of time? Yes. It reheats well, though you may need to add a little liquid when warming it up to bring back the creamy consistency.
• Can you make arancini with leftover farro risotto? Yes, leftover Creamy Parmesan Farro Risotto can easily be turned into arancini the next day. Scoop a few tablespoons of the chilled farro risotto into your hand and form it into small balls. If you’d like, press a small cube of mozzarella into the center before sealing. Roll the balls in flour, dip them in beaten egg, and coat with breadcrumbs or panko. Fry in oil at 350°F (175°C) for about 3–4 minutes until golden brown and crispy. Serve with marinara sauce, garlic aioli, or extra grated Parmesan.

More Risotto Recipes to Love

• Chanterelle Mushroom Risotto
• Creamy Parmesan Risotto

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GET TO KNOW ME!

WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

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