Farrotto with Artichokes

Farrotto with Artichokes

7 Reviews
From: EatingWell Magazine, March/April 2009

Here farro stands in for rice in a risotto-like dish, full of tomatoes, artichokes and fresh basil.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1½ cups farro, rinsed (see Tip)
  • 1 leaf fresh sage
  • 1 sprig fresh rosemary
  • 1 tablespoon extra-virgin olive oil
  • ½ cup finely chopped onion
  • 1 teaspoon finely chopped garlic
  • 1 15-ounce can diced tomatoes, drained well
  • 1 10-ounce box frozen artichoke hearts, thawed and coarsely chopped
  • ¼ cup torn fresh basil leaves
  • ½ teaspoon coarse salt
  • Freshly ground pepper, to taste
  • Pinch of crushed red pepper
  • 1½-2 cups reduced-sodium chicken broth, vegetable broth or water
  • ½ cup grated Pecorino Romano cheese, divided
  • 1 teaspoon freshly grated lemon zest


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  • Ready In

  1. Place farro in a large saucepan and cover with about 2 inches of water. Add sage and rosemary. Bring to a boil; reduce the heat and simmer, uncovered, until the farro is tender but still firm to the bite, 20 to 30 minutes. Remove the herbs and drain.
  2. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until soft and beginning to brown, 3 to 5 minutes. Add garlic and cook, stirring, for 1 minute. Stir in the farro, tomatoes, artichokes, basil, salt, pepper and crushed red pepper.
  3. Add ½ cup broth (or water), bring to a boil over medium heat and cook, stirring, until most of the broth is absorbed. Repeat with the remaining broth (or water), adding it in ½-cup increments and stirring until it's absorbed, until the farro is creamy but still has a bit of bite, about 10 minutes total. Stir in ¼ cup cheese and lemon zest. Serve sprinkled with the remaining ¼ cup cheese.
  • Tip: Farro is a high-fiber whole grain that is an ancestor of modern wheat. It is commonly used in Italian cooking and is becoming more popular in the U.S. Find it in natural-foods stores and amazon.com.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 267 calories; 6 g fat(2 g sat); 8 g fiber; 45 g carbohydrates; 10 g protein; 77 mcg folate; 8 mg cholesterol; 5 g sugars; 0 g added sugars; 713 IU vitamin A; 14 mg vitamin C; 67 mg calcium; 2 mg iron; 566 mg sodium; 220 mg potassium
  • Nutrition Bonus: Vitamin C (23% daily value)
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 2 vegetable, 1 fat

Reviews 7

May 09, 2019
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By: georgesfamilynova
Delicious! Trader Joes was out of farro so I used barley instead. Yummy!
September 17, 2017
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By: Sarah
This was so, so good! I had some farro to use up and came across this recipe. I didn't have any rosemary but used extra basil and it was delicious. I will definitely be making this again!
March 06, 2013
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By: EatingWell User
Great use of Farro I used less farro and added green beans so it had more vegetable to it. The farro adds a great chewy nutty flavor. Pros: greatway to get whole grains in that differ that the usual brown rice and whole wheat pasta. Cons: none
April 28, 2012
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By: TucsonTeeter
Unique and tasty I purchased farro because I wanted to try a new whole grain. I searched Eating Well for a recipe and found this one. Of course, since I did not plan ahead, I had no artichokes on hand. I considered what I did have, and determined that edemame would be good. Though the change would increase the calories, it would also improve the nutritional profile and make this a dish that could be eaten on the side or serve as a meatless entree. The flavor profile of this recipe are fantastic. It's actually easier than risotto made with Arborio. Give this a try. It's delicious! Pros: Flavorful, healthy and delicious Cons: Time to make
September 23, 2009
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By: EatingWell User
This dish is amazing! A wonderful taste and texture. I added most of the cheese to the dish, rather than holding back 1/2 of it to put on top as a garnish. Very rich and satisfying. Susan, OH
September 23, 2009
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By: EatingWell User
I saw this recipe in the magazine and decided to give it a try because the photo looked so inviting! I'd never had Farrotto but found it at an Italian store in Kenosha. I picked basil and oregano from my garden and didn't add crushed red pepper, sage or rosemary. WOW this is my newest favorite dish!!! So tastey and satisfying. I'm putting it on my regular rotation for sure :> And also making it for dinner guests this week. Becca, Kenosha, WI
September 23, 2009
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By: EatingWell User
This needed some punch so I added some goat cheese along with the grated cheese and more salt. I also added some roasted peppers. You could do this with barley as well, it has a similar texture to Farro. Emily, New Haven, CT
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