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Farro with spinach and Parmesan, served with fresh lemon
Steaming bowl of creamy farro risotto with vibrant green spinach

Creamy farro with spinach and parmesan

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Farro (emmer wheat) was a staple for the legions of ancient Rome, and for good reason: it is full of energy and nutrients. In this modern, 'farrotto' style preparation, we evoke the creamy texture of risotto, but the grain retains its pleasant, chewy (al dente) texture and nutty flavour profile, completed by salty Parmesan and fresh spinach.
🕒 Prep Time 10 mins
🍳 Cook Time 35 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Saucepan for cooking
  • Grater for cheese
  • Sieve

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Sulphites

Instructions

1 ✓

Sauté the finely chopped onion in the oil until translucent, then add the crushed garlic for one minute.

Tip: The onion lays the foundation for the flavours, don't skip it!
2 ✓

Add the farro and toast for 1-2 minutes until it starts to smell fragrant. If using wine, pour it in now and let it evaporate.

Tip: Toasting the grain seals in the starch and gives a nuttier taste (similar to risotto).
3 ✓

Pour in the stock, season with salt and pepper, and cook covered over a low heat for about 25-30 minutes until the grain is tender but still has a bite (al dente). If it boils dry, top up the liquid.

Tip: Farro won't be as creamy as rice; the grains remain separate.
4 ✓

When ready, remove from the heat. Stir in the spinach (it will wilt from the heat), the butter and the grated Parmesan.

Tip: The butter and cheese 'emulsify' the remaining cooking liquid, creating a creamy coating.
5 ✓

Let it rest covered for 5 minutes, then serve immediately.

Tip: During the resting time, the flavours mingle and the texture becomes perfect.

Recipe FAQ

Do I need to soak the farro?
You don't need to soak 'perlato' (pearled) farro, but if you buy whole grain, it's worth soaking overnight, otherwise you'll be cooking it for hours.
Can I use other grains?
Yes, pearl barley or spelt work excellently with this recipe too.

Ingredients

  • 300 g Farro (or pearl barley)
  • 1 litre Vegetable stock
  • 300 g Fresh baby spinach
  • 80 g Parmesan cheese (Parmigiano Reggiano)
  • 2 tbsp Butter
  • 2 tbsp Olive oil
  • 1 head Shallot (or red onion)
  • 1 clove Garlic
  • 100 ml Dry white wine (optional)
  • 1 pinch Salt
  • 1 pinch Pepper