Farro, an ancient grain with a rich, nutty flavor, stands in for rice in this risotto.



Ingredient Checklist


Instructions Checklist
  • To make pesto, pulse walnuts in a food processor until coarsely ground. Add basil, parsley, garlic, salt, and pepper, and process. With machine running, pour in oil, and puree.

  • To make risotto, bring farro, mushrooms, wine, and 2 cups stock to a boil. Cook, stirring occasionally, until liquid has been absorbed, about 5 minutes. Reduce heat to medium-high. Continue to cook, stirring and adding stock 1/2 cup at a time, waiting for each addition to be absorbed before adding the next. It should take 20 to 25 minutes. Stir 1/3 cup pesto into risotto. Top with Parmesan and remaining pesto.

Cook's Notes

Farro is available in Italian and specialty markets.

Reviews (1)

53 Ratings
  • 5 star values: 5
  • 4 star values: 15
  • 3 star values: 24
  • 2 star values: 8
  • 1 star values: 1
Rating: Unrated
A very rustic take on risotto. Used dried oyster mushrooms instead of porcini. I get them really cheap at an Asian market. Used veg. stock (we're vegetarians). It is a super recipe to make when you have fresh basil and parsley in the garden. Went well with a nice earthy red Cote du Rhone wine. Will make again for guests.