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Test Kitchen Approved

Fall Farro Risotto

Fall Farro Risotto

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

    Our salt-free Poultry Seasoning is classic blend of herbs and other spices that are ideal for any seasoning chicken, turkey and any other types of ...

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  • Turkish Bay Leaves

    The impact of the flavor of Turkish Bay Leaves is brought out through slow cooking, which makes bay leaves a useful ingredient in stocks, soups, ro...

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  • Minced Garlic

    Using dehydrated, Minced Garlic seasoning can save you time for recipes that may call for fresh garlic. No need for peeling, it doesn't spoil, and ...

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  • Fine Pink Himalayan Sea Salt

    Our Fine Pink Himalayan Sea Salt is believed to be of the most ancient of all pink sea salts. It's a highly flavorful pink cooking salt, and pairs ...

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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.