Farro risotto


Creamy but with a bite from the farro, this pairs beautifully with the lamb. Substitute spelt or barley if farro is unavailable.

Prep time: 5 minutes

Ready in: 35 minutes

Serves: 4



2 tablespoons olive oil

1 cup chopped onion

1 cup farro

5 cups water or stock

2 tablespoons whipping cream

1 tablespoon butter

Salt and freshly ground pepper

2 tablespoons chopped parsley



Heat oil in a heavy pot over medium heat. Add onion and sauté 2 minutes or until softened. Add farro and sauté 1 minute longer.

Add 2 cups water or stock and let simmer briskly until partially absorbed, 5 to 6 minutes. Add 2 more cups water or stock and increase heat to medium-high. Boil, stirring occasionally, until most of the water has been absorbed, 12 to 18 minutes. Add remaining water or stock and cook 5 to 10 minutes more or until farro is al dente and creamy. Stir in cream and butter. Remove from heat. Season with salt and pepper and stir in parsley.