Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Risotto-Style Summer Heirloom Farro

Andre Baranawski © 2010

Servings: eight.

Thankfully, farro, an old-world grain, made it to the new world so that we could enjoy this amazing dish. This dish resembles risotto, but, in deference to our American heritage, perhaps it should be called porridge. Semantics aside, it’s a great way to use summer squash.

This recipe is excerpted from Sustainably Delicious. Read our review here.


  • 4 Tbs. olive oil
  • 1 large yellow onion, diced
  • 8 fresh zucchini blossoms, optional
  • 1 cup uncooked farro
  • 4 cups chicken stock, preferably homemade
  • 1 large zucchini, diced
  • 1-1/2 cups fresh sweet corn kernels
  • 1 pint cherry tomatoes, halved
  • 2 Tbs. unsalted butter
  • Kosher salt and freshly ground black pepper
  • 1 lemon, sliced


  • Heat 2 Tbs. of the oil in a large, deep skillet over medium-high heat. Add the onion. Cook for 4 to 5 minutes, or until softened but not browned. Add the zucchini blossoms, if using, reduce the heat to medium, and cook for about 1 minute. Remove the blossoms to a plate and keep warm. Add the farro. Cook for 2 to 3 minutes just to coat with the oil and mix with the onions.Pour the stock into the skillet. Stir the farro and onions. Bring to a boil over medium-high heat. Reduce the heat to medium. Simmer, stirring frequently, for 40 to 45 minutes, at which time the farro should be tender and the stock evaporated. Add more stock if needed during cooking to keep the farro moist.

    Heat the remaining 2 Tbs. of oil in another large skillet over medium-high heat. When hot, add the zucchini and corn kernels. Cook for 10 to 12 minutes, or until the vegetables brown.

    Add the tomatoes. Cook for about 1 minute to warm through. Add the farro and toss to mix.

    Add the butter and stir until melted. Season to taste with salt and pepper.

    Spoon the farro onto each of 8 plates. Garnish each plate with a zucchini blossom.


Rate or Review

Reviews (2 reviews)

  • Krispie | 09/06/2015

    This is very tasty, very fresh, even when the veggies used arn't at the height of season. It's a great way to get your startch and veggie in one dish. I only gave it a four because it didn't knock my socks off - it was simply good - and unfortunately for this fine cooking recipe, i've come to expect my socks to be knocked off when I make a fine cooking recipe.

  • cheflady | 02/08/2012

    I'm going to rate this recipe but, in all fairness, must disclose that I didn't use the vegetables in the recipe because I didn't have them on hand (other than the onion) and didn't feel like going to the store. Instead I sauteed the onion with some diced red bell pepper, then added the farro (which I soaked for about 8 hours as per the directions on the package), then added the chicken stock and simmered for 45 minutes. I then added about 1/2 cup rehydrated dried shiitake mushrooms and let them heat through. (I really want to try the recipe with the zucchini and corn -- that sounds delicious!) This was a very satisfying dish, creamy, a subtle nutty flavor from the farro, good texture, kind of a comfort food. I did add a little salt at the table, though it might not have needed it so much with the addition of sweet corn, and I DID use low-sodium chicken broth.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial