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Creamy Farro Risotto with Spinach

Creamy Farro Risotto with Spinach

A comforting, whole-grain risotto-style dish made with chewy farro, tender spinach, and a silky creamy finish. This recipe delivers classic risotto satisfaction with less stirring, balanced nutrition, and rich flavor—perfect for cozy weeknight dinners.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: Italian-inspired, Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1½ cups farro semi-pearled preferred
  • 3 cups vegetable broth plus extra as needed
  • 1 tablespoon olive oil
  • 2 cups diced onion
  • 4 cloves garlic minced
  • ½ cup sunflower seeds soaked
  • ½ cup water for seed cream
  • 2 cups chopped spinach
  • 1 cup green peas
  • 1 –2 tablespoons lemon juice
  • Salt and black pepper to taste

Method
 

  1. Heat olive oil in a wide pot over medium heat and sauté onion until soft and translucent
  2. Add garlic and cook briefly until fragrant
  3. Stir in farro and toast lightly to coat with oil
  4. Pour in vegetable broth, cover, bring to a boil, then reduce to a gentle simmer
  5. Cook until farro is tender, adding small splashes of broth if needed
  6. Blend soaked sunflower seeds with water until completely smooth
  7. Stir the seed cream into the pot and cook uncovered until the mixture turns creamy
  8. Fold in spinach and peas, cooking just until wilted and heated through
  9. Finish with lemon juice, salt, and black pepper to taste

Notes

This farro risotto thickens as it rests, so add broth gradually if reheating. Use semi-pearled farro for faster cooking and balanced chew. For a classic version, replace seed cream with grated parmesan. Gentle heat preserves creaminess without breaking the sauce.