Jennifer Causey
Active Time
40 Mins
Total Time
40 Mins
Yield
Serves 8 (serving size: 3/4 cup)

We use the standard risotto cooking method, adding warm stock to the grains gradually while stirring. This approach takes longer than boiling, so quick-cooking farro saves time.

How to Make It

Step 1

Place stock in a microwavable measuring cup or glass bowl. Microwave at high until hot, about 2 minutes.

Step 2

Heat oil in a large Dutch oven over high. Add onion, garlic, and thyme; cook, stirring occasionally, 2 minutes. Add farro; cook, stirring occasionally, until toasted, about 4 minutes. Stir in wine. Bring to a boil; cook until nearly evaporated, about 1 minute. Add 2 1/2 cups hot stock; bring to a boil. Reduce heat to medium; simmer until farro is very tender, adding hot stock, 1 cup at a time, stirring until incorporated after each addition, about 25 minutes total. (You may have leftover stock.)

Step 3

Remove from heat. Stir in grated cheese, butter, and pepper. Sprinkle with parsley and shaved cheese.

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