Farro Grain Risotto

Nutty farro lends itself beautifully to a risotto preparation - farro maintains a delicious texture and taste that holds its own in this comforting dish.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Makes: 6 servings
+ Add to My Flavour
Enter Cooking Mode

All You Need

  • 4 cups (1000 mL) Kitchen Basics Original Chicken Cooking Stock
  • 1 tbsp (15 mL) olive oil
  • 1 cup (250 mL) diced onions
  • 1 1/2 cups (375 mL) farro grain
  • 1/2 cup (125 mL) white wine
  • 1 cup (250 mL) no salt added diced tomatoes in juice
  • 3 tbsp (45 mL) Club House Tuscan-Inspired Tomato & Herb Signature Blend
  • 1 cup (250 mL) 1-in (2.5 cm) diced cooked asparagus
  • 1/2 cup (125 mL) grated parmesan cheese
  • 1 tbsp (15 mL) unsalted butter


  1. Heat stock in a medium saucepan and keep warm over low heat.

  2. Heat oil in a large saucepan, on medium-high heat. Add the onions, cook until softened, about 2 minutes.

  3. Add farro and cook, stirring constantly until toasted, about 3 minutes. Add the wine, tomatoes and seasoning; stir constantly until liquid is almost absorbed, about 2 minutes.

  4. Add ½ cup (125 mL) of the warm broth and stir constantly until completely absorbed. Continue adding remaining broth, ½ cup (125 mL) at a time, until the farro is creamy and cooked through, about 30 minutes.

  5. Turn off the heat and stir in the asparagus, parmesan and butter. Transfer to a bowl and serve.

  6. Chef’s Tip: If farro grain is not available, try using barley or traditional arborio rice. Try substituting the asparagus with green beans or peas.


Need a little inspiration? We’re ready with a few suggestions.