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Brie and Spinach Farrotto

Scott Phillips

Servings: 4

Inspired by risotto but made with farro instead of rice, this quick and simple side dish is excellent served alongside grilled sausage, roast chicken, or steak.


  • 3 cups lower-salt chicken or vegetable broth
  • 3 Tbs. unsalted butter
  • 1/4 cup dry white wine
  • 2 Tbs. thinly sliced shallot
  • 1 cup pearled farro
  • 4 oz. Brie, rind removed and chopped
  • 3 oz. baby spinach
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. thinly sliced scallions

Nutritional Information

  • Calories (kcal) : 370
  • Fat Calories (kcal): 170
  • Fat (g): 19
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 50
  • Sodium (mg): 390
  • Carbohydrates (g): 35
  • Fiber (g): 5
  • Protein (g): 17


  • In a small saucepan, warm the chicken or vegetable broth.
  • Melt the butter in a 3-quart saucepan over medium-high heat. Add the shallot and cook, stirring, for 2 minutes. Add the farro and stir to coat. Add the wine and cook, stirring often, until absorbed, about 1 minute.
  • Add 1/2 cup of the broth and cook, stirring, until absorbed. Repeat, adding the broth 1/2 cup at a time, until tender but still toothsome, about 25 minutes.
  • Add the brie and the remaining 1 Tbs. of butter; stir until melted. Stir in the spinach until wilted. Season to taste with salt and pepper, top with the scallions, and serve.


Rate or Review


  • ndchef | 10/24/2015

    So delicious! I think I used more than 3 cups of stock - I had some duck stock that made it even better. My farro was not pearled, so I soaked it overnight first. I will be wanting this again and again!

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