Rating: 4.75 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Risotto gets a whole-grain upgrade by swapping in farro (a type of wheat) for the white rice. The farrotto adds a chewy bite and nutty flavor, plus 4 extra grams of fiber per serving.

Adam Dolge
Source: EatingWell Magazine, April 2020

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add farro and cook, stirring frequently, until toasted, about 2 minutes. Add 3 cups broth and bring to a boil. Reduce heat to maintain a simmer, cover and cook until the farro is tender, about 30 minutes. Remove from heat.

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  • Meanwhile, sprinkle chicken with mustard and 1/2 teaspoon each salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once, until browned and an instant-read thermometer inserted in the thickest part registers 165 degrees F, 6 to 8 minutes. Transfer to a plate.

  • Add the remaining 1 tablespoon oil and asparagus to the skillet. Sprinkle with the remaining 1/4 teaspoon each salt and pepper and cook, stirring frequently, until tender-crisp, about 3 minutes. Add the asparagus to the farro and stir until the mixture is creamy, about 2 minutes.

  • Add the remaining 1 cup broth, honey and crushed red pepper to the skillet. Bring to a simmer and cook, scraping up any browned bits, until the sauce is reduced by half, about 2 minutes. Add the chicken and turn to coat.

  • Stir parsley into the farro. Serve the farro topped with the chicken and the sauce.

Nutrition Facts

508 calories; protein 35.5g; carbohydrates 50.2g; dietary fiber 5.7g; sugars 12.2g; fat 20.2g; saturated fat 3.2g; cholesterol 62.7mg; vitamin a iu 1153.5IU; vitamin c 13.6mg; folate 48.4mcg; calcium 71.7mg; iron 4.3mg; magnesium 41.9mg; potassium 576.9mg; sodium 568.7mg; added sugar 9g.
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Reviews (4)

4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/12/2020
Delicious! This is going on the rotation. I was wondering if the kids would eat the farro. They loved it! Didn’t even ask what it was. Read More
Rating: 4 stars
09/22/2020
I have made this recipe twice and enjoy the flavors very much. It is fairly simple to put together and is a very filling one-pot meal. However, farro is nearly impossible to find in southern Indiana and after driving 1 1/2 hours to the closest specialty grocery store, the bag was $7. I would just use arborio rice and make it as regular risotto instead. This recipe also makes way too much liquid. I would recommend that you reduce the amount in the farro to about 1 3/4 cups and only add the remaining 1/4 cup if needed. I had about an inch of liquid on top after the 30 minutes and had to turn it on high and cook another 10 minutes to get it to a better consistency. Also, the sauce could easily be made with 1/4-1/2 chicken broth. 1 C. of broth makes the dish swimming in liquid. Even after boiling it on high for 15 minutes, the sauce was too thin and since the farro was liquidy, I ended up not using at least 1/2 of the sauce. Overall, the concept and flavors are good enough to make the needed adjustments. Read More
Rating: 5 stars
04/02/2020
This was delicious! We opted to cut the chicken into smaller pieces and stirred the farro into the chicken and sauce. This was so good that we made it again the following week to impress more family members. Read More
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Rating: 5 stars
10/08/2020
We both enjoyed this. Read More