Fall
Farro Risotto with Greens and Feta
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82 Reviews
Beth B.
February 4, 2023
Super easy and delicious 1-pan meal, which I prepared in an open non-stick skillet. I made 1/2 the recipe but used the 4 cloves of garlic, a 14.5oz can of crushed tomato, dried thyme and kale, and crumbled on French feta. The smoked paprika and lemon peels are a must. I used the TJs quick cook Farro, and it absorbed all the liquid in about 30 minutes. I just read in the reviews that someone added a can of chickpeas. I think that would go really well with this adding more protein, so I'll try that next time. Thank you!
cyanpineapple
July 23, 2019
Obligatory "Can you make this in an Instant Pot?" comment:
Yes! It's very hot here, so I didn't want something sitting on the stove for an hour. I followed the stovetop instructions, but using the sautee mode for the onions and garlic. I only added 1.5 cups of water (instead of 3, since pressure cooking doesn't allow as much water to cook off). Cooked at high pressure for 10 mins, then a 5-minute natural release. Then finished as directed in the recipe, using the sautee mode. Came out perfectly!
Yes! It's very hot here, so I didn't want something sitting on the stove for an hour. I followed the stovetop instructions, but using the sautee mode for the onions and garlic. I only added 1.5 cups of water (instead of 3, since pressure cooking doesn't allow as much water to cook off). Cooked at high pressure for 10 mins, then a 5-minute natural release. Then finished as directed in the recipe, using the sautee mode. Came out perfectly!
Ann R.
April 5, 2019
Oh my goodness, I cannot believe how good this is! All of the elements combine for brightness and the faro has a lovely texture and flavor. This is a keeper for my plant based repertoire.
Bella
March 22, 2018
I see 1/4 olive oil but only see the recipe calling for 4 T. Am I missing something?
Alexandra S.
March 22, 2018
Hi Bella! That is confusing. 1/4 cup = 4 tablespoons. I'll edit the recipe to eliminate the confusion.
Bella
March 22, 2018
Thank you! I thought that didn't seem possible but it sure is. It is so delicious! Just finished cooking.
Katie C.
December 30, 2017
Has anyone had any experience freezing this dish? I usually cook on weekends and then put dishes in the freezer to use for work lunches throughout the week. I know you can freeze cooked farro to use in later recipes, but I'm wondering if this would freeze well or if it would break down after defrosting. I'm very eager to try it either way!
mbzr
January 3, 2018
I make this with (hulled/whole grain) barley rather than farrow. The barley version freezes well.
Lisa
December 9, 2017
Didn’t work at all. It had way too much liquid and was more like tomato soup with Farro. Three thumbs down from our house.
Alexandra S.
December 10, 2017
Sorry to hear this, Lisa. This isn't the typical reaction to this recipe. Did you make any other changes? What type of farro did you use? How long did you cook it for?
Maryann
October 10, 2017
I made this tonight, I couldn't find pearled farro and doubled the recipe. It took awhile but it wasn't terrible. I kept it boiling to cook down faster. I think I would do half broth, half tomato for a bit more balance. I added a squeeze of lemon at the end and it finished it really nicely. I would consider working preserved lemon into it in the future and and serving it with some nice buttery olives.
Jenna M.
June 14, 2017
Thank you for this recipe!! Just made this & WOW!!!! Simple to make and so flavorful. Excited to have this in my back pocket now! I used precooked/10 minute farrow from Trader Joe's. So I only added 1 cup of water. After simmering for 10 minutes, I added the kale, turned off the burner, and let it sit covered for another 30 minutes so flavors would infuse. The liquid ratio turned out well since the precooked barley didn't absorb a lot. Can't wait to eat a bowlful :)
samanthaalison
May 30, 2017
I saw a lot of the comments indicating it was too much tomato, and about 15 minutes into cooking the farro, we agreed that it looked like way too much. (I had used a 28 oz can.) We added another half cup of farro and found that to be perfect. We'll definitely make this again - it was super easy and amazingly delicious.
Alexandra S.
May 30, 2017
So happy to hear this, Samantha! Glad you were able to adjust the recipe in time.
EM
May 24, 2017
This is such a winner! I love this recipe. I make it with Spinach because it is not easy to get nice Kale where i live in Asia. I also use homemade chicken broth in place of the water as I just think it gives it a bit more depth. Thank you Alexandra for another winning recipe! More vegetarian recipes please!
Martin
May 7, 2017
My wife is vegan so I took out some for her before putting in the feta. I also used spinach as I don't like kale. I found that the spinach that was put first was brown by the time the second batch was in. Is there a reason to put it in batches? Maybe to keep it from losing its heat? I'm definitely making it again, though. Something healthy, tastes good and is a breeze to make. Hard to beat.
Ttrockwood
May 7, 2017
When using spinach wait until the entire dish is done cooking, remove from heat, then stir in the fresh spinach- it will wilt from the heat quickly yet won't get that brown or slimy overcooked texture.
Another option is to do fresh spinach in the bowl per serving and add the hot risotto on top which will wilt the spinach. Note this is only for fresh spinach
Another option is to do fresh spinach in the bowl per serving and add the hot risotto on top which will wilt the spinach. Note this is only for fresh spinach
V.
April 13, 2017
Just made this last week. I used barley instead of farro and spinach instead of kale/chard. And I did leave out the feta. It was so so good. And there were leftovers for lunch.
Lisa
April 11, 2017
Has anyone made this without the feta? I am vegan and would love to try this. I wonder how some of the vegan feta cheeses would work in this?
Alexandra S.
April 12, 2017
I saw someone on instagram made it vegan using cubes of fried tofu in place of the cheese. Also Gena Hamshaw has a great tofu cheese recipe that might work: https://food52.com/blog/13864-the-recipe-that-made-the-food52-team-love-cashew-cheese
passifloraedulis
April 10, 2017
This was incredible. I am looking forward to leftovers. The only change I made was chop the chard stems really finely, which I also threw in the pot. I couldn't tell it was there, and it was a great way to use up the chard stems.
Lisa L.
April 8, 2017
I made the dish this morning while I was on a long phone call. I followed the recipe, as is. It's delicious. Can't wait to have it for dinner.
Simone
April 7, 2017
I made some adjustments based on the comments below and the dish came out great. The adjustments were: 14 ounce can of tomatoes (instead of 28 ounce), no lemon peel, and barley (couldn't find farro).
mbzr
April 6, 2017
Success. I used Bob's Red Mill pearled barley, and Muir Glen fire roasted crushed tomatoes. My husband says he doesn't like feta so I hid it by melting it in at the end. He thought it was yummy and I didn't bother to tell him he was enjoying feta (again). My wheels are already turning on tweaking this recipe, plus substituting barley (and farro) in other risotto recipes. Thanks to all commenters for your tweaks and ideas.
Alexandra S.
April 6, 2017
So happy to hear this. Nice work on hiding the feta :) And yes so many ways to tweak here. Thanks for writing in!
Patty
April 5, 2017
I'm going to throw in a can of chickpeas, because I believe almost anything is enhanced by a can of chickpeas. They'll probably help cut any of the overly-tomatoyness other commenters mentioned. Love your recipes.
Kelly D.
April 4, 2017
Thanks so much, as always, Alexandra! This was so very tasty, and I love finding a new one-pot meal as I have a little babe to take care of! I thought the liquid balance and cooking time were spot-on. I've never had faro before but I loved how the grains stayed distinct and kept a little tooth/chewiness. Definitely a keeper recipe for me :)
Gail M.
April 4, 2017
Notice the 3 cups of water aren't listed in the ingredient list - almost didn't on the full recipe as it didn't make sense. Just an FYI
Marie F.
April 4, 2017
You are quite welcome, sorry, I was an English teacher.....!
Alexandra S.
April 4, 2017
My mother and stepfather are English teachers, and my mother still corrects me nearly every time I open my mouth, and I'm 35 — I'm used to it! :)
Sandra B.
April 4, 2017
I made this yesterday using pearled farro, 2 cans undrained diced tomatoes, and the brined feta from TJ's. Would have to agree with some of the comments about too much tomato, and a little bit of an acidic note with the lemon peel. I added some sugar at the end and it seemed to balance out. I think next time I will use butter and drain the tomatoes.
Alexandra S.
April 4, 2017
Too bad regarding the tomato being overpowering. What size cans did you use? I do find the flavor of cans to vary significantly from brand to brand. I'm not saying the amount here couldn't use any adjustment, just making a note. Thanks for writing in.
Sandra B.
April 7, 2017
I used the Costco organic brand. I will definitely try this recipe again though.
Marie F.
April 4, 2017
I love the idea of this recipe and will adjust the ingredients according to the comments. You, however, have a grammatical error in step 2. It reads, If you're crushed tomatoes contain salt... It should say "your." You're is a contraction that means "you are."
Ttrockwood
April 4, 2017
Because Trader Joe's is brilliant they sell a 10 minute farro. Yup. It's the same nutritionally, just parcooked. I think it just needs a bit less liquid, i don't have a package to check right now- but that would make this more like a half hour from start to eating at most.
Alexandra S.
April 4, 2017
I've used it and loved it! Though not with this recipe. i think you're right — probably won't need as much liquid.
Anne G.
April 3, 2017
Made this tonight for dinner and it turned out great. I also used Bob's Mill farro and had no problems at all. Will be making this again real soon.
Michael
April 3, 2017
I believe that this dish lacks balance and mine too was overwhelmed by a bath of tomato. Scaling back on the crushed tomato is well advised. I added vegetable stock and finished the dish with butter to quell acidity. I'm thinking of trying leftovers served with grilled sardines.
Alexandra S.
April 4, 2017
Yum — grilled sardines sound delicious! Sorry you found this imbalanced. Your adjustments sound nice.
PeggyAnna
April 3, 2017
I'm currently making this and it's been on the stove for over 3 hours as I'm waiting for the grains to absorb all the tomato --which does not seem to be happening. I used pot barely which I understand takes longer but it's been way too long, also way too much tomato, my grains are just swimming in a pool of crushed tomatoes even after it had reduced and thickened, it looks nothing like the balance of grain/tomato in your pics. I used 28 oz can of crushed tomatoes and think I should have halved it or used passata and diced tomato mixture instead as it's just much too saucy. Also quite bitter. I assume that's from the lemon peel?
I've used this barely for risotto before and had no problems so I thought it would substitute just fine. Any suggestions for what could have went wrong would be appreciated. I was really looking forward to this.
I've used this barely for risotto before and had no problems so I thought it would substitute just fine. Any suggestions for what could have went wrong would be appreciated. I was really looking forward to this.
Lesley
April 3, 2017
I'm just trying this recipe for the first time and - against my instincts - I also used a26 oz. can of crushed tomatoes. It isn't 3 hours yet, but it looks like it's going to be considerably longer than 45 minutes!
Alexandra S.
April 3, 2017
PeggyAnna — sorry for the trouble here! It sounds as though it's the pot barley that's causing the issue with the cooking time. I don't really know how to advise because I've never used it. How long ago did you buy it?
Alexandra S.
April 3, 2017
Lesley — what grain are your using? How long did it take in the end? I can add some notes to the recipe to prevent people from the same trouble.
PeggyAnna
April 3, 2017
I'm sure it's the pot barley too. I bought it a year or two ago, but I've used it for similar dishes before and never takes more than 1 1/2 hours, I never have to pre-soak it either. I ate it with lots of feta and was still good, but way too tomatoey. I'll try it again with farro or at least pearled barley and judge from there, it could have just been a bad choice of grain for this dish.
Lesley
April 4, 2017
Thanks for following up, Alexandra. I used Bob's Red Mill Organic Farro. Now mind you, the flavor was still lovely and I'll make the dish again. I used basil in place of tarragon and upped the red pepper. Love it that the recipe is a basic palate to experiment with.
Alexandra S.
April 5, 2017
Lesley and PeggyAnna, thanks for the followups. I hope with some adjustments the next go will be more successful!
Kate F.
April 3, 2017
I made this tonight, with pearl barley that I had soaked for 24 hours, then rinsed. It was delicious and the barley only took about 10 minutes to cook after the soaking and needed only a little water. I started preparing the meal at 5.30pm, ate at 6pm and had to go out by 6.15 . A perfect and very quick dinner. Thanks so much.
Alexandra S.
April 3, 2017
Wow, amazing, I've never thought to soak barley or farro! Great tip. So glad this worked out!
sdp56
April 3, 2017
This was a real hit in our house! Very tasty. I used pearled barley, and substituted grated romano for the feta. Thank you for the wonderful recipe that will be repeated. It is a great "canvas" with lots of potential variations.
Barry
April 2, 2017
I made this tonight. The only exception to the ingredients was that I used Bob's Red Mill farro. It's "very lightly scratched" vs the pearled variety and therefore has not been stripped of good nutrients. This substitution did not effect the cooking time or amount of liquid needed.
Easy to make. Super good. I'm sure leftovers will be eaten. Will make it again!
Easy to make. Super good. I'm sure leftovers will be eaten. Will make it again!
Alexandra S.
April 3, 2017
ooh, that sounds like a nice one — I'll look for the Bob's farro. Happy to hear this one turned out well!
Bruce H.
April 2, 2017
Alexandra; Your recipe sounds tantalizing, looking forward to making it, but I have to agree with (Debbi) for I am Diabetic and have to keep track of my in take, if their is a way could you please post the nutritional information.
Alexandra S.
April 2, 2017
Bruce and Debbi, I'm so sorry, but I don't have that information. Have you looked into myfitnesspal dot com? I've heard that's a good place to go to calculate nutrition info.
Lori
April 2, 2017
I cannot wait to make this tonight! Your adaptations are right up my alley. Thank you!
vivavalencia
April 1, 2017
I don't have access to farro or barley, would I need to make adjustments in liquid or time for arborio, wild or brown rice?
Alexandra S.
April 1, 2017
Hi Viva,
I think you might have to add the liquid more incrementally if you use arborio rice, and you may need more, but that will be an easy adjustment — just add the water by the 1/2 cup or so, cook until it's absorbed, add more, and cook until the rice is cooked. Brown rice will take longer and you most likely will need more water. Wild rice might take less time than farro, but I don't know for sure, and I don't know how to advise re time — i'd look at your package and see what they advise re times/liquids.
I think you might have to add the liquid more incrementally if you use arborio rice, and you may need more, but that will be an easy adjustment — just add the water by the 1/2 cup or so, cook until it's absorbed, add more, and cook until the rice is cooked. Brown rice will take longer and you most likely will need more water. Wild rice might take less time than farro, but I don't know for sure, and I don't know how to advise re time — i'd look at your package and see what they advise re times/liquids.
yiayia
March 31, 2017
Wonderful recipe. I always used to use stock for this kind of dish, but water really ensures a fresh taste, allowing the tomatoes to brighten the dish. I used chard because I had it. I really appreciate your simplifying the Ottolenghi recipe. I've made both and prefer yours, and who doesn't wish to save time, especially when the results are so good. BY the way, Dodoni feta in brine is superb, and Costco has the best price.
Shefali C.
March 30, 2017
Would it be possible to substitute quinoa for the faro? Thanks!
Alexandra S.
March 30, 2017
I don't know! You might have to adjust the liquid — I don't know if you'll need quite so much? Or you could start with 2 cups and add a third if it seems necessary. I also don't know how the quinoa will fare after 45 minutes. I'm worried it might turn to mush.
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