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Test Kitchen Approved

Fall Farro Risotto

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


6 servings

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.


1 cup water

1 1/2 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.)

3 cups fresh spinach leaves

1/2 cup crumbled feta cheese (optional)

Savory Spice ingredients in this recipe

  • Reduced Sodium Veggie Broth Concentrate

    Use for soup stock, stews, stir-fries, casseroles, sauces, and more. This veggie broth concentrate is all-natural and gluten-free. Shake well bef...

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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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  • 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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  • 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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  • Fine Pink Himalayan Sea Salt

    This pink salt is believed to be quite possibly the most ancient of all sea salts. Dried up ancient oceans have left salt beds hundreds of feet dee...

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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 Turkish Bay Leaves. Cook until softened, about 20 min. Add mushrooms, Minced Garlic, Fine Pink Himalayan Sea Salt, and remaining 2 tsp. Poultry Seasoning. Continue to cook for 15 min. Remove Turkish Bay Leaves and stir in cooked farro and additional Fine Pink Himalayan Sea 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.