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Test Kitchen Approved

Fall Farro Risotto

Recipe By Cindy Jones, Savory Spice—Raleigh, NC owner

Prep Time

10 Minutes

Cooking Time

1 Hours

Recipe By Cindy Jones, Savory Spice—Raleigh, NC owner

This is an easy, comforting weeknight meal that can be adapted for the season by swapping out some of the veggies.

Serving Suggestions

Serve warm or at room temperature with a side of crusty Italian bread.

Recipe Notes

*You can substitute farro with brown rice, wheat berries, or pearled barley. Follow cooking directions on package for those grains. Try other fall vegetables like acorn squash or pumpkin in place of parsnips.


3 cups vegetable or chicken broth

1 cups water

1.5 cups farro, rinsed*

2 Tbsp. olive oil

1 large sweet onion, diced

3 to 4 small parsnips, diced*

2 to 3 medium carrots, diced

2 cups sliced baby bella mushrooms (about 8 oz.)

0.1 oz. *1 tsp. La Baleine Fine French Sea Salt

3 cups fresh spinach leaves

½ cups crumbled feta cheese (optional)

Savory Spice ingredients in this recipe

  • Turkish Bay Leaves

    Bay leaves, also known as laurel leaves or bay laurels, come from a tree native to the eastern Mediterranean. The flavor of bay leaves is best brou...

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  • Poultry Seasoning

    A classic blend of herbs and other spices that are ideal for any type of poultry. And once you’ve tried this blend in your Thanksgiving stuffing, y...

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  • Minced Garlic

    Garlic, native to Central Asia, quickly spread to the Mediterranean and now is cultivated and widely used all around the world. As it’s one of the ...

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Bring broth and water to a boil in a large saucepan. Stir in 1 tsp. of the Poultry Seasoning. Add farro and simmer, uncovered, until all of the liquid is gone, about 25 min. Farro should be tender but chewy. Let stand off heat, covered, until ready to stir into veggies. Meanwhile, in a Dutch oven or stockpot, heat oil over medium-low heat and add onion, parsnips, carrots, and bay leaves. Cook until softened, about 20 min. Add mushrooms, garlic, salt, and remaining 2 tsp. Sage & Savory. Continue to cook for 15 min. Remove bay leaves and stir in cooked farro and additional salt to taste. Let sit for about 15 min. Stir in spinach leaves and feta just before serving, or finish with feta crumbled on top.

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