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Recipe for farro risotto with broccoli rabe

Use pearled farro for this recipe; it has the germ and bran removed, so it is less nutritious but quicker to cook.KAROLINE BOEHM GOODNICK FOR THE BOSTON GLOBE/Karoline Boehm Goodnick

Serves 4

In the classic Italian risotto, you slowly stir short-grain white rice while adding hot broth a ladle at a time. The constant motion creates a velvety consistency. Here, farro, an ancient grain, replaces the rice to make what is now called “farrotto.” While the farro never quite reaches the creaminess of the traditional dish, both the flavor and consistency are bolstered with a splash of heavy cream, a nob of butter, and grated Parmesan. Stir in sauteed broccoli rabe for a hearty entree. Some cooks say that farro and spelt are the same grain, which they are not. Farro is sold as regular farro (whole, semi-pearled, or pearled) and it is sometimes labeled “farro spelt.” Use pearled farro here; it has the germ and bran removed, which makes it less nutritious but quicker to cook.



3tablespoons olive oil
1bunch broccoli rabe, chopped (to make 10 to 12 cups)
Salt and pepper, to taste
2cloves garlic, finely chopped
cup water

1. In a large skillet over medium high heat, heat the olive oil. Add the broccoli rabe, salt, pepper, and garlic. Cook, stirring often, for 1 to 2 minutes or until the broccoli is coated with oil.

2. Add water, cover the pan, and cook for 5 minutes or until the broccoli rabe is tender.


3tablespoons olive oil
2shallots, thinly sliced
cups pearled farro
Salt and pepper, to taste
½cup white wine
cups chicken or vegetable stock, heated until hot
tablespoons butter, cut up
½cup heavy cream
cups freshly grated Parmesan
¼cup chopped fresh parsley

1. In a large flameproof casserole over medium heat, heat the olive oil. Add the shallots, and cook, stirring, for 2 minutes. Stir in the farro, salt, and pepper. Cook, stirring constantly, for 2 minutes.

2. Add the white wine, and cook until the
farro absorbs it.

3. Add ½ cup hot stock and, cook, stirring, until the farro absorbs it. Continue adding stock, ½ cup at a time, until it is all used and the farro is tender. This will take about 25 minutes.

4. Stir in the butter, cream, and Parmesan and heat just until the cheese melts. Taste for seasoning and add more salt and pepper, if you like. Stir in the broccoli rabe and parsley.


Karoline Boehm Goodnick