Poach

Farro Risotto with Sausage, Mushroom, Peas, and a Poached Egg

March 15, 2010
3 Ratings
Photo by James Ransom
Author Notes

I used to make this for breakfast when I cooked at a bed and breakfast. If I got up early, I'd make the risotto fresh, but adding a poached egg on top of a cake made from leftover risotto is delicious too. —Erin Jeanne McDowell

Test Kitchen Notes

WHO: Erinmcdowell is a Co-Test Kitchen Manager at Food52 and a baker of all things delicious.
WHAT: A deceptively simple farro risotto for springtime.
HOW: Make farro as you would risotto, adding chicken stock a ladle at a time until the farro is tender. Make a good thing better by tossing in peas, Parmesan, and fresh herbs. Top it with a poached egg, and serve yourself a bowl, or two.
WHY WE LOVE IT: This dish is substantial enough on its own without a poached egg, but skipping it would be a mistake. Once you see the beautiful, golden yolk running across the farro to combine with the melted Parmesan, you'll realize it's a necessary addition. Enjoy it for dinner, or eat it by the spoonful fresh from the pot—we won't tell. —The Editors

  • Serves 4
Ingredients
  • 2 tablespoons butter
  • 3 links sausage, casings removed
  • 1 onion, diced
  • 1 cup thinly sliced mushrooms
  • 2 cloves garlic, minced
  • 1 cup farro
  • 1/3 cup white wine
  • 1 bay leaf
  • Salt and pepper, to taste
  • 3 cups warm chicken or vegetable broth, or as needed
  • 1/2 cup peas
  • 1/2 cup grated Parmesan cheese, plus more to serve
  • 1 tablespoon fresh chopped parsley, to garnish
  • Small basil leaves, to garnish
  • 4 poached eggs, to serve
In This Recipe
Directions
  1. In a large pot, heat the butter over medium heat. Add the sausage, and cook until it begins to brown. Add the onion and mushrooms, and cook until the onions are translucent. Add the garlic, and cook until fragrant.
  2. Add the farro and stir to combine. Deglaze the pan with white wine, and continuing to work over medium heat, stir constantly until the liquid is almost completely reduced. . Add the bay leaf, and season the mixture with salt and pepper.
  3. Begin adding the stock, 1 ladleful at a time, stirring constantly until the farro has absorbed all the liquid, roughly 40 minutes. It may take all three cups (or more, or less). Taste the farro along the way. When it is nice and tender, it is finished.
  4. When the farro is tender, fold in the peas and Parmesan. Top with parsley and some basil leaves.
  5. Scoop the risotto onto four plates, sprinkle with more cheese, and top with a poached egg per each serving. Finish with salt, pepper, and additional basil leaves.

See what other Food52ers are saying.

  • Paige
    Paige
  • Dani Rowen
    Dani Rowen
  • belgagal
    belgagal
  • ItsBrooksie
    ItsBrooksie
  • Jaxmccaff
    Jaxmccaff
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.

12 Reviews

Paige March 30, 2021
This recipe is so simple and delicious! As a vegan I omitted any animal products and added about a 1/4 cup of oat milk to my veggie stock towards the end of cooking the farrow to add to the creaminess. I also substituted the basil with some fresh thyme, which I felt suited the dish well. Overall, absolutely delicious! And as serendipity ought to have it, the white wine used to deglaze the pan also makes an excellent accompaniment with dinner both while cooking and eating
 
Mariana R. February 24, 2021
This is absolutely delicious. Followed the recipe exactly except for one addition: added dried porcini to the broth and then chopped and used them in the recipe itself. One of my new favorites and definitely don't skip the poached egg!
 
NXL December 12, 2020
This is a very hearty and tasty recipe. Without specific instructions on the amount of sausage, I used 3/4 of a pound. I think even 1/4 of a pound of spicy sausage would be enough to add good flavor. I would also substitute olive oil for the butter.
 
Dani R. January 29, 2018
We made this risotto this weekend with a few adjustments! I was out of farro so I stuck with arborio rice and I used a splash of vinegar instead of the wine. I subbed crumbled feta on top for the parm (out of that too!). This was a great recipe to use whatever was available in the fridge. Cant wait to make it again when I have all of the ingredients!
 
belgagal January 9, 2017
I made this risotto this evening and it was delish! The only changes I made was to omit the parmesan and peas (as well as the poached egg, since I served it with chicken), and added some fresh chopped sage and kale instead.
 
ItsBrooksie February 3, 2016
I've made this dish twice now. I don't think I'll ever use another grain for risotto! Great dinner party recipe; I made it for some friends and they were quite happy.
 
ItsBrooksie February 3, 2016
Adding that the second time I made it, instead of poached eggs I topped the risotto with fish prepared this way: https://food52.com/recipes/13407-le-bernardin-s-crispy-skinned-fish
 
Jaxmccaff December 20, 2015
I made this dish last night. It was fantastic! The flavours with the hearty texture of the farro were so wonderful. I did add a tablespoon of tomato paste to the mix as it was cooking to make the colour a bit richer and I think it was a nice addition. I loved the creaminess that came with the poached egg on top. I'll be making this again!
 
Scribbles May 1, 2015
I prepared this for dinner last night and it was amazing! My local co-op had housemate chicken sausage which I used, my first time using it and it is definitely delicious. I solicited my husband to be sous-chef and do the stirring - the farro does need to be stirred to achieve that creamy consistency. It came out delicious and we will be enjoying this again. Thanks!
 
healthierkitchen December 6, 2010
Wow! This sounds delicious!
 
student E. March 15, 2010
YUM! I love farro and I love poached eggs - delightful combo!
 
Author Comment
Erin J. March 15, 2010
Thanks! I love farro too - so hearty and nutty!