Description
Creamy Parmesan Farro Risotto is a rich, nutty, comforting farro stovetop recipe made with a creamy risotto-style texture.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small shallot, minced
- 3 garlic cloves, minced
- 1 1/2 cups farro
- 1/3 cup white wine
- 2 cups chicken stock
- 1 cup water
- 1/2 teaspoon salt
- 3 tablespoons butter
- 1/2–3/4 cup heavy whipping cream
- 1/2 cup freshly grated Parmesan cheese
- 3 tablespoons fresh parsley, plus more for garnish
- Cracked black pepper, for finishing
Instructions
- Heat the olive oil in a deep sauté pan over medium heat.
- Add the minced shallot and garlic. Sauté for about 1–2 minutes, until fragrant.
- Add the farro and allow it to toast in the pan for about 2–3 minutes, stirring frequently.
- Pour in the white wine and allow the alcohol to cook off for a few minutes.
- Season with the salt.
- Pour in the chicken stock and water. Stir well to combine.
- Increase the heat until the liquid almost reaches a boil, then reduce to a gentle simmer.
- Cook for about 20 minutes, stirring often, until the farro has absorbed the liquid and becomes tender.
- Add the butter and allow it to melt completely.
- Stir in the heavy whipping cream until the mixture becomes creamy.
- Slowly incorporate the Parmesan cheese, just a little at a time.
- Stir in fresh parsley.
- Finish with cracked black pepper and garnish with additional parsley before serving.
- ENJOY!
Equipment
Notes
- Stir the farro often while simmering to help release starch and develop the creamy texture.
- Toasting the farro in olive oil before adding liquid adds deeper flavor.
- Use freshly grated Parmesan cheese for the best melt and flavor.
- Adjust the amount of cream depending on how rich you want the dish.
- Finish with cracked black pepper and extra Parmesan just before serving.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish, Dinner
- Method: Easy
- Cuisine: American