This farro main dish is a savory one-pot meal of chewy whole-grain farro, mushrooms, white beans, spinach, and Parmesan. It borrows the cozy, risotto-like approach of stirring grains with broth, but farro keeps a pleasantly firm bite and needs less hands-on attention than traditional risotto.
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 medium yellow onion, finely chopped, about 1 cup (150 g)
- 8 ounces (225 g) cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon (2 g) dried thyme
- 1½ cups (300 g) pearled farro, rinsed and drained
- ½ cup (120 ml) dry white wine, or additional broth
- 4 cups (950 ml) low-sodium vegetable broth, warmed, plus more as needed
- 1 can (15 ounces / 425 g) cannellini beans, drained and rinsed
- ½ teaspoon (3 g) fine salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- 5 ounces (140 g) baby spinach
- ½ cup (50 g) finely grated Parmesan cheese, plus more to serve
- 1 tablespoon (15 ml) lemon juice, plus lemon wedges for serving
- 2 tablespoons (8 g) chopped fresh parsley
Instructions
- Prepare the ingredients. Chop the onion, slice the mushrooms, mince the garlic, and rinse the farro in a fine-mesh strainer. Warm the broth in a saucepan or microwave; it need not simmer. This preparation takes about 15 minutes.
- Cook the vegetables. Heat the olive oil in a large, heavy saucepan or Dutch oven over medium heat. Add the onion and cook for 4 minutes, stirring occasionally, until softened. Add the mushrooms and cook for 6 to 8 minutes, stirring now and then, until they release their moisture and begin to brown.
- Add garlic and farro. Stir in the garlic and thyme and cook for 30 seconds, just until fragrant. Add the rinsed farro and stir for 1 minute to coat the grains and lightly toast them.
- Deglaze and simmer. Pour in the wine, if using, and stir for about 1 minute, scraping up any browned bits. Add the warm broth, salt, and pepper. Bring to a gentle boil, then reduce the heat to maintain a steady simmer. Cook uncovered for 25 to 30 minutes, stirring every few minutes, until the farro is tender but still pleasantly chewy. If the pan becomes dry before the grains are tender, add broth or water ¼ cup (60 ml) at a time.
- Finish the dish. Stir in the cannellini beans and cook for 3 to 4 minutes, until hot. Fold in the spinach a handful at a time and cook for 1 to 2 minutes until wilted. Remove the pan from the heat, then stir in the Parmesan and lemon juice. Taste and adjust the salt and pepper. If you prefer a looser, creamier consistency, add a splash of hot broth.
- Serve. Divide among bowls and top with parsley, extra Parmesan, and lemon wedges. Serve while hot.
Tips
- Check the farro package. This timing is for pearled farro, which has had some of its bran removed and cooks faster than whole farro. Semi-pearled farro can take longer; whole farro may need soaking and a substantially longer simmer. Follow the package’s timing and add liquid as needed.
- Keep a gentle simmer. A hard boil can make the liquid evaporate before the grains soften. Stir periodically, especially near the end, so the farro does not stick to the bottom.
- Use broth to adjust texture. Farro continues absorbing liquid as it stands. Add a little hot broth before serving if it seems too thick; avoid pouring in a large amount at once.
- Make it vegetarian. Parmesan is often made with animal rennet. For a vegetarian version, choose a cheese labeled vegetarian or use a suitable vegetarian hard-cheese alternative.
Serving Suggestions
This is filling enough to serve as a main course on its own. For a fresh contrast, add a crisp green salad dressed with lemon vinaigrette, or serve it with roasted broccoli, green beans, or carrots. Crusty bread is useful for scooping up the broth and cheese left in the bowl. If offering extra toppings, set out lemon wedges, grated Parmesan, chopped parsley, and toasted walnuts so each person can finish a serving to taste.
Variations
Swap the cannellini beans for chickpeas or butter beans, keeping the same drained quantity. For a different vegetable mix, use chopped kale instead of spinach; add it a few minutes earlier so it has time to soften. A handful of sun-dried tomatoes or a teaspoon of chopped fresh rosemary can give the pot a more pronounced savory flavor.
To add meat, brown 8 ounces (225 g) of Italian sausage in the pot before cooking the onion, breaking it into small pieces; drain excess fat if needed. Cook ground sausage to the USDA FSIS safe minimum internal temperature of 160°F (71°C), checked with a food thermometer, before adding other ingredients. For a meatless variation with extra texture, stir in toasted walnuts just before serving.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a shallow, airtight container. They keep for 3 to 4 days in the refrigerator. The farro will absorb broth as it chills, so loosen each portion with a tablespoon or two of water or broth before reheating. Warm on the stovetop over medium-low heat, stirring often, or microwave in a covered, microwave-safe dish, stirring halfway through. Reheat leftovers to 165°F (74°C), as measured with a food thermometer. Do not leave cooked farro at room temperature for more than 2 hours. Freezing is possible for up to 2 months, though the spinach may soften; thaw overnight in the refrigerator and reheat thoroughly.
Frequently Asked Questions
What is farro?
Farro is an ancient wheat grain sold in whole, semi-pearled, and pearled forms. It has a nutty flavor and chewy texture. Because it is wheat, farro contains gluten and is not suitable for a gluten-free diet.
Can I use whole or semi-pearled farro?
Yes, but cooking time and liquid needs vary by type and brand. Whole farro usually takes the longest and may benefit from soaking; semi-pearled takes longer than pearled. Check the package, start testing for tenderness at its suggested time, and keep extra broth nearby.
Do I need to soak farro?
Pearled farro generally does not need soaking. Whole farro may cook more evenly or quickly if soaked, but follow the package directions because processing and cooking recommendations differ.
Can I make this without wine?
Yes. Replace the wine with the same amount of broth. The finished dish will be a little less tangy, but the mushrooms, thyme, lemon, and Parmesan still provide plenty of flavor.
Can I prepare it ahead?
You can chop the onion and mushrooms a day ahead and refrigerate them separately in covered containers. The finished dish also reheats well, though it becomes thicker as it sits; add broth when warming it.
How do I know when farro is done?
Taste a few grains. Properly cooked farro should be tender enough to chew comfortably while retaining a springy, slightly firm center. If it is still hard, continue simmering and add more liquid in small amounts.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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