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

Marie Simmons
Source: EatingWell Magazine, March/April 2009


Recipe Summary

1 hr


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Add 1/2 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 1/2-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 1/4 cup cheese and lemon zest. Serve sprinkled with the remaining 1/4 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

Nutrition Facts

267 calories; protein 10.4g; carbohydrates 44.6g; dietary fiber 7.9g; sugars 5.2g; fat 6.2g; saturated fat 2.2g; cholesterol 7.5mg; vitamin a iu 713.3IU; vitamin c 13.9mg; folate 76.8mcg; calcium 67.3mg; iron 1.6mg; magnesium 19.9mg; potassium 219.8mg; sodium 566.3mg.

Reviews (4)

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7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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 Read More
Rating: 5 stars
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 Read More
Rating: 5 stars
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 Read More
Rating: 5 stars
Delicious! Trader Joes was out of farro so I used barley instead. Yummy! Read More
Rating: 5 stars
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! Read More
Rating: 5 stars
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 Read More
Rating: 5 stars
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 Read More