A hearty bowl of herbed farro risotto (farrotto) topped with crispy shallots and lots of parmesan cheese. It’s the more nutritious and addictingly chewy version of a classic risotto. And it makes a wonderful side dish to any meal.
herbed farro risotto (farrotto) – the details
I’ve been loving incorporating a lot of different, nutritious grains into my diet this year. They’re a staple for my everyday dinners…which often consist of a protein, a grain, some roasted vegetables, and a fun sauce like chimichurri or pesto.
As a healthy morning treat, I’ve been making these golden amaranth oats every few days. And now, focusing on one of my favorite grains of all time: farro!
The result? Herbed farro risotto (also known as farrotto) with crispy sizzled shallots over top.
You’ll start by cooking some shallots in a pot. I love using a Dutch oven for risotto, but you can easily use any heavy-bottomed pot you have. When you add the farro, allow it to toast in the olive oil for a minute or so before you start to add any liquid. This will help bring out the nutty flavor of the farro.
A little white wine goes in next, and then you’ll slowly start to ladle in some heated stock + water. Just like a classic risotto, you’ll stir the liquid in little by little, only adding in the next addition when the one before is pretty much fully absorbed by the grains. With farro, you can be less diligent with the stirring and allow it to just do it’s thing a bit more.
While the farro cooks, I like to crisp up some very thinly sliced shallots for a crunchy topping. You can easily omit these…but I highly suggest you try them. Such a fun garnish for the farrotto.
At the very end, you’ll stir in some butter, parmesan, LOTS of fresh herbs (I’m using parsley, oregano, and chives – but basil or even tarragon would be delicious, too), and call it a day! Serve it with the crispy shallots, more parm, herbs, and black pepper over top.
And the best part is that this farro risotto would work well with so many different main dishes. You could do it alongside pan-roasted chicken thighs, some seared salmon, or even these scallops. It’s the perfect accompaniment to round out the meal with something healthy and super comforting.Print
Herbed Farro Risotto (Farrotto) with Crispy Shallots
slowly-cooked herbed farro risotto (or “farrotto”) with parmesan cheese and crispy shallots
- 2 tbsp olive oil
- 2 large shallots, thinly sliced
- kosher salt
- freshly cracked black pepper
- 1 qt chicken stock
- 3 cups water
- 1 cup farro, rinsed + dried
- ¼ cup white wine
- 2 tbsp butter
- ½ cup freshly grated parmesan cheese
- 1 cup packed parsley leaves, finely chopped
- 1 tbsp chopped fresh oregano
- 1 tbsp chopped fresh chives
- garnish: more parmesan cheese and extra herbs
for the crispy shallots…
- 2 large shallots, extra thinly sliced + layers separated
- olive oil, as needed
- For the farrotto, heat a 5.5 qt Dutch oven (or heavy-bottomed pot) over medium heat. Add the olive oil. Once hot, add the shallots. Cook for a few minutes until lightly browned. Season with salt & black pepper.
- Meanwhile, heat the stock and water in a saucepan over medium-low heat until just barely simmering. Keep the liquid warm over low heat.
- Add the farro to the shallots. Stir well and toast for a minute or so. Pour in the white wine. Stir with a wooden spoon until the liquid has absorbed.
- Start to ladle the heated liquid into the pot, one ladle (or about a ½ cup measurement) at a time, stirring after each addition until the liquid has been absorbed. Continue until you’ve added all of the liquid. This process should take about 45-50 minutes.
- To make the crispy shallots, heat a 12” saute pan over medium-low heat. Add enough olive oil to very generously coat the pan, creating a thin layer to shallow-fry the shallots. Add the shallots in one even layer. Fry for about 6-8 minutes until golden brown. Keep a close eye on them so they don’t burn. Use a slotted spoon to transfer the shallots to a plate lined with paper towels. Season with salt and set aside.
- Stir the butter, parmesan cheese, parsley, oregano, and chives into the farrotto. Allow the butter and parmesan to melt. Season with salt and black pepper to taste. Serve in a large bowl with the crispy shallots over top. Garnish with more freshly grated parmesan and any extra herbs.