Farro Risotto with Pesto Recipe

Name: Farro Risotto with Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3-1/2 cups 25%-less-sodium chicken broth; 3-1/2 cups water; 2 Tbsp. extra virgin olive oil; 1 onion, finely chopped; 1 cup each finely chopped carrots and celery; 1-1/2 cups farro, uncooked; 1/3 cup dry white wine; 3/4 cup frozen baby peas; 1/4 cup chopped fresh parsley; 2 Tbsp. CLASSICO Basil Pesto di Genova

Servings: persons

1
Cook broth and water in large saucepan on medium-low heat 3 to 5 min.
2
or until heated through.
3
Meanwhile, heat oil in Dutch oven or large deep skillet on medium heat.
4
Add onions, carrots and celery; cook 3 to 5 min.
5
or until softened, stirring frequently.
6
Add farro to vegetable mixture; cook and stir 1 min.
7
Stir in wine; cook 2 min., stirring occasionally.
8
Add 1 cup of the broth mixture; cook 5 min.
9
or until most of the broth is absorbed, stirring frequently.
10
Repeat with 1-cup batches of remaining broth, cooking the final batch just until farro is tender.
11
Add peas, parsley and pesto; cook 2 to 3 min.
12
or until heated through, stirring frequently.

268

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3-1/2 cups 25%-less-sodium chicken broth, 3-1/2 cups water, 2 Tbsp. extra virgin olive oil, 1 onion, finely chopped, and more.

Yes, Farro Risotto with Pesto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Farro Risotto with Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions