Farro Risotto (Creamy Farrotto)

Name: Farro Risotto (Creamy Farrotto)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 3 tbsp High Phenolic Extra Virgin Olive Oil; 1 1/2 cups pearled farro; 8 oz cremini mushrooms, sliced; 1 large shallot, finely diced; 3 garlic cloves, minced; 1/2 cup dry white wine; 5 cups low-sodium vegetable or chicken stock, warm; 2 tbsp unsalted butter; 3/4 cup Parmesan cheese, finely grated; 1 tsp fresh thyme leaves; to taste sea salt; to taste freshly ground black pepper; 2 tbsp Ultra High Phenolic Extra Virgin Olive Oil, for finishing

This farro risotto, or farrotto, trades rice for chewy, nutty whole-grain farro that turns creamy as it simmers. The grain toasts in fruity High Phenolic extra virgin olive oil, and a raw drizzle of Ultra High Phenolic at the table adds a fresh, peppery finish.

By Olivea Kitchen | Published June 24, 2026

Jump to Recipe

Prep 10 min

Cook 40 min

Total 50 min

Intermediate

Why We Love This Recipe

We love this farrotto because the swap from rice to farro makes an already comforting dish more nourishing. Farro is an ancient whole grain, rich in fiber and plant protein, with B vitamins, magnesium, and iron and a chewy, nutty character that white rice cannot match. With mushrooms, shallot, garlic, and a modest amount of Parmesan, it is a hearty bowl built on whole, fresh ingredients.

The olive oil ties it to the Mediterranean table. We toast the farro in High Phenolic Extra Virgin Olive Oil, a single-origin oil from Messinia, Greece that is USDA Certified Organic, early harvest, and cold-pressed within hours. It is rich in polyphenols, specifically hydroxytyrosol, the most studied olive polyphenol, lab-verified at 500+ mg/kg and developed with Harvard-trained cardiologists. The peppery, slightly bitter taste of a fresh high-phenolic oil is those polyphenols themselves, so the raw Ultra High Phenolic drizzle adds both flavor and polyphenols to the finished bowl. Polyphenols are highest in fresh oil and fade with time and heat, so a raw drizzle from a fresh bottle is how the most of them reach the plate. If you are curious about the science you can read the research on olive-oil polyphenols, or explore the evidence on our science page.

Whole grains and extra virgin olive oil are both cornerstones of the Mediterranean diet, which is rich in monounsaturated fats and built around exactly this kind of plant-forward, fiber-rich plate. A generous pour of real olive oil is part of what makes it both satisfying and good to eat.

View Nutrition Facts

Recipe Success Tips

Use pearled or semi-pearled farro for a true risotto texture.

Pearled farro has its outer bran partly removed, so it cooks faster and releases enough starch to turn creamy. Whole farro is more nutritious but stays firmer and takes longer, so soak it first if that is what you have.

Toast the farro before adding liquid.

Stir the drained farro in the oil and aromatics for a couple of minutes until it smells toasty and nutty. This deepens its flavor and helps it cook evenly.

You do not need to stir farrotto constantly.

Unlike arborio rice, farro is forgiving, so it does not demand nonstop stirring. Add hot stock in additions and stir now and then; the grain becomes creamy at the edges while keeping its signature chew.

Keep the stock hot.

Warm stock keeps the simmer steady and the cook even. Add it a ladle or two at a time and let each addition mostly absorb before the next.

Finish raw with a fresh, peppery oil.

A thread of Ultra High Phenolic Extra Virgin Olive Oil over each bowl brings a fresh, grassy, peppery lift that plays beautifully against the nutty farro. Use a fresh, high-phenolic bottle so its flavor and polyphenols arrive at their best.

Ingredients

servings

3 tbsp High Phenolic Extra Virgin Olive Oil
1 1/2 cups pearled farro
8 oz cremini mushrooms, sliced
1 large shallot, finely diced
3 garlic cloves, minced
1/2 cup dry white wine
5 cups low-sodium vegetable or chicken stock, warm
2 tbsp unsalted butter
3/4 cup Parmesan cheese, finely grated
1 tsp fresh thyme leaves
to taste sea salt
to taste freshly ground black pepper
2 tbsp Ultra High Phenolic Extra Virgin Olive Oil, for finishing

Kitchen Tools You'll Need

Wide Heavy Saucepan or Saute Pan

Separate Pot for Stock

Wooden Spoon

Ladle

Fine Mesh Strainer

Box Grater or Microplane

How to Cook Farro Risotto (Creamy Farrotto)

PREP

Rinse the farro under cool water and drain well. Keep your stock at a bare simmer in a separate pot so every addition goes in hot.

COOK

Warm 2 tablespoons High Phenolic Extra Virgin Olive Oil in a wide saucepan over medium-high heat and saute the cremini until golden and their liquid has cooked off, about 6 minutes. Season lightly and set aside.

Lower the heat to medium and add the last tablespoon of High Phenolic Extra Virgin Olive Oil; its smooth, mellow body carries the aromatics evenly without overpowering the grain. Sweat the shallot until soft, then add the garlic and thyme and cook until fragrant.

Add the drained farro and stir for about 2 minutes, until it smells toasty and nutty. Pour in the white wine and stir until it has nearly evaporated.

Add the warm stock a ladle or two at a time, stirring now and then and letting each addition mostly absorb before the next. Continue for 25 to 30 minutes, until the farro is creamy at the edges and tender with a pleasant chew.

FINISH

Stir the sauteed mushrooms back in with the butter and Parmesan until glossy and creamy. Taste and adjust salt and pepper.

Spoon into warm bowls and finish each with a raw drizzle of Ultra High Phenolic Extra Virgin Olive Oil for a fresh, peppery lift, and a little extra Parmesan.

Recipe Notes

Serving Suggestions

This farrotto is a hearty main on its own with a green salad, or a generous side to roasted vegetables or chicken. If you love the genre, the classic creamy Parmesan risotto and the saffron-gold risotto alla Milanese are natural next cooks.

Variations

Fold in roasted butternut squash in fall, or a handful of baby spinach or Swiss chard at the end. For a brothier, lighter whole-grain bowl, our lemon lentil soup leans on the same Mediterranean pantry.

Which Olivea Oil to Use

Toast the farro and cook the base in the High Phenolic Extra Virgin Olive Oil, whose gentle pepper suits everyday cooking heat. Reserve the bolder, more peppery Ultra High Phenolic for the raw finishing drizzle, where its grassy punch shines.

Make-Ahead and Storage

Farrotto holds and reheats better than rice risotto, which makes it friendly for meal prep. Keep leftovers up to 4 days refrigerated and reheat with a splash of stock to loosen, then add a fresh drizzle of olive oil. Store your oil away from heat and light to protect its flavor.

Nutrition Facts per Serving

Nutrition Facts

Serving size 1 generous bowl (about 1.5 cups)

Calories 490

% Daily Value*

Total Fat 19g24%

Saturated Fat 6g30%

Trans Fat 0g

Unsaturated Fat 12g

Monounsaturated Fat 10g

Polyunsaturated Fat 1.5g

Cholesterol 22mg7%

Sodium 520mg23%

Total Carbohydrate 66g24%

Dietary Fiber 8g29%

Total Sugars 3g

Includes 0g Added Sugars 0%

Protein 16g32%

Vitamin D 4mcg20%

Calcium 190mg15%

Iron 3mg17%

Potassium 480mg10%

* Percent Daily Values are based on a 2,000 calorie diet.

The Best No-Cook Way to Get Olive Oil Benefits

Built on whole-grain farro and real extra virgin olive oil, this bowl is an easy way to enjoy olive polyphenols at the table. For a daily polyphenol habit that needs no cooking, the Olivea Hydroxytyrosol Supplement offers a convenient dose of the same olive compounds.

Olivea Hydroxytyrosol Supplement

$40.00

Add to Cart

Frequently Asked Questions

What is farro risotto?

Farro risotto, often called farrotto, is a riff on classic risotto that uses whole-grain farro instead of rice. You cook it with the same method of toasting the grain, adding wine, then stock, but it keeps a chewier, nuttier bite and a more rustic texture.

Is farro risotto healthier than rice risotto?

Farro is a whole grain, so it brings more fiber and plant protein than white arborio rice along with B vitamins, magnesium, and iron. With mushrooms and real extra virgin olive oil, farrotto is a hearty, plant-forward bowl that fits a Mediterranean way of eating.

What type of farro should I use?

Pearled or semi-pearled farro is best for risotto because it cooks faster and releases enough starch to turn creamy. Whole farro is more nutritious but firmer, so soak it first and expect a longer cook and a chewier result.

Is farro gluten-free?

No. Farro is an ancient form of wheat, so it contains gluten and is not suitable for a gluten-free diet. If you need gluten-free, make a traditional rice risotto with arborio instead.

Do I have to stir farro risotto constantly?

No. Farro is more forgiving than arborio rice, so occasional stirring is enough. Add hot stock in additions and stir now and then until the grain is creamy at the edges and tender with a chew.

Can I make farro risotto without wine?

Yes. Use an equal amount of stock in place of the wine and add a small squeeze of lemon at the end to restore the brightness.

What olive oil should I use for farrotto?

Toast the farro and cook the base in a smooth, balanced extra virgin olive oil like Olivea High Phenolic, which suits gentle cooking heat. Finish each bowl with a raw drizzle of a bolder, peppery oil like Ultra High Phenolic for a fresh lift.

Can I make farro risotto ahead of time?

Yes, and it holds better than rice risotto. Cook it most of the way, cool it, then finish with hot stock before serving, or simply reheat leftovers with a splash of stock to loosen them.

Is farro risotto vegetarian?

It is vegetarian as written when you use vegetable stock and a vegetarian Parmesan-style cheese. Leave out the cheese and butter and finish with extra olive oil for a plant-based version.

What can I serve with farro risotto?

A simple green salad and a glass of white wine are all it needs as a main. As a side, it pairs well with roasted vegetables, chicken, or fish.