This farro risotto with white beans is warm, comforting and hearty. Made using white bean soup and chicken broth, it’s packed with way more flavor than a typical risotto.
In 2012, my mom and I went on a Tuscan food based tour of Italy. Having been to Italy a handful of times before and always going from big city to big city, I was psyched for a more localized trip outside of the tourist trap places centered around my favorite hobby: eating.
From a small, family-run balsamic vinegar company in Modena where we tasted 100 year aged balsamic, to eating some of the most amazing prosciutto and cured meats in a local man’s dining room to sipping Asti Spumante and nibbling on freshly made warm turrón straight out of the mixer, it was some of the best 10 days of my life.
And just when we thought there couldn’t possibly be more deliciousness, we pulled into a small rice farm on our last day for a tour of the property and a home cooked risotto meal on picnic tables outside. You can check out what I learned about the rice varieties used for risotto on that trip in this vegan mushroom risotto recipe.
Risotto has a special place in my heart.
It’s the meal my mom made on special occasions growing up – always with dried porcini mushrooms and sweet sausage (I’ve made many of my own variations over the years like this butternut squash and porcini mushroom risotto) and if anything can trump pasta as my comfort food of choice (which is no easy feat!), it’s a hearty bowl of farro risotto.
Stealing elements from that risotto lunch in Tuscany and my mom’s traditional recipe, this white bean farro risotto was born.
About This Farro Risotto
White bean soup is one of my favorites — it’s warm, comforting and full of flavor. While it’s completely delicious with just some crusty bread, a big bowl and your favorite sweatpants, dare I say it’s even better when used to make this scrumptious farro risotto recipe?
The two things I love about risotto are the chew factor of good quality rice (carnaroli is the best kind, don’t be fooled by Arborio!) and the meshing of deep flavors as the dish builds.
This farro risotto expands on both of those.
Using farro as the grain instead of rice, you get an even more pronounced chew (like in this blueberry farro yogurt bowl – one of my favorite healthy breakfasts) to each bite which I love and using white bean soup for the cooking liquid instead of just chicken broth like you’d normally do, you get a much deeper flavor profile in the finished product.
The garlicky kale greens on top add some veggie power and round out the meal.
What is Farro?
Farro is a nutrient-dense ancient grain that has been a staple in Mediterranean diets for centuries. It comes from wheat species and has a distinct nutty flavor and chewy texture. This whole grain is packed with essential nutrients such as protein and fiber.
There are different types of farro, including whole farro, semi-pearled farro, and pearled farro. Whole farro retains its outer bran layer, offering maximum nutritional value and a slightly firmer texture. Pearled farro has had its outer bran layer removed and semi-pearled farro strikes a balance between the two.
While farro is a wholesome grain, it contains gluten, so if you’re looking for a gluten-free risotto recipe, this unfortunately isn’t it. You can make this buckwheat risotto recipe instead for a gluten-free option.
Why This Recipe Works
- Rich flavor: By using Tuscan white bean soup as the cooking liquid along with chicken broth, this recipe offers a depth of flavor that take the traditional risotto experience to the next level.
- Hearty and satisfying: With the addition of protein-rich white beans and savory Italian sausage, this farro risotto is insanely satisfying and will leave you feeling nourished and content.
- Nutritious: Farro is packed with fiber, protein and essential nutrients, adding both flavor and nutritional value to the meal.
- Easy preparation: This recipe is super easy to follow but yields delicious results.
- Versatile and customizable: Experiment with different greens, proteins or additional seasonings. You can use any store-bought white bean soup or leftovers of a homemade version.
How to Make Farro Risotto
Everyone always thinks risotto is complicated, but the ingredients and process are actually pretty limited and simple. Here’s what you’ll need for this recipe:
Ingredients
- Farro: This is the base of the risotto instead of using traditional rice.
- White bean soup and chicken broth: Both these ingredients act as the liquid that the farro will cook in.
- Sweet Italian sausage: Feel free to use chicken or turkey sausage for a leaner option.
- Dry white wine: Adds great depth of flavor to the dish.
- Parmesan cheese: Always use freshly grated, especially in a recipe like this were the ingredients are limited and the impact is therefore heightened.
Step-by-Step Process
Combine the soup and the chicken broth in a pot over medium-low heat to keep it warm.
Place the olive oil in a separate large pot over medium heat. Once hot, sauté the garlic and brown the sausage, breaking it up into small pieces as it cooks. Add the farro to the pot and “toast” until it’s fragrant and golden to enhance its natural nutty flavor.
Pour in the wine and let it simmer allowing the flavors to mix with the farro. Gradually ladle in the white bean soup and broth mixture letting the farro soak up most of it before adding more.
Stir, simmer and repeat until the farro reaches a perfect al dente texture, absorbing all the rich flavors. You will have used most, if not all of the liquid mixture.
While the risotto cooks, whip up the garlicky greens to add a fresh contrast to the dish.
Lastly, plate the risotto, top it with the garlicky greens, and finish with a sprinkle of parmesan cheese for a creamy, delicious finish.
Recipe Variations
- Chicken stock: If you don’t have white bean soup on hand you can replace it with an equal amount of chicken stock for a more traditional risotto approach.
- Fresh herbs: Infuse your risotto with the vibrant flavors of fresh herbs like basil or parsley. These are a good option in place of the garlicky greens.
- Use rice: For a more classic risotto texture, swap farro with arborio or carnaroli rice.
- Cherry tomatoes: Adding halved grape or cherry tomatoes is a nice burst of sweetness and acidity to this savory risotto and a pretty pop of color.
More Risotto Dishes To Try
Try other risotto recipes like this spring pea and radish risotto or this incredibly indulgent creamy vegan mushroom risotto which will baffle you by being dairy-free! You can also try this spinach risotto that’s served with salmon for a unique approach to this classic Italian recipe.
Farro Risotto
Ingredients
For the Risotto:
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 8 ounces sweet Italian chicken sausage, (or pork sausage) removed from the casing
- 3/4 cup farro
- 1/2 cup dry white wine
- 24 ounces white bean soup, homemade or store-bought
- 1 1/2 cups chicken broth
- freshly grated parmesan cheese, for garnish
For the Garlicky Greens:
- 1/2 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 2 cups torn Tuscan kale leaves
Instructions
- Combine the soup and chicken broth in a medium sauce pot over low heat.
- Add the olive oil to a large sauce pot over medium heat.
- Once hot, add the garlic and sauté for 30 seconds until fragrant.
- Add the sausage to the pot, breaking up into small pieces with a wooden spoon or spatula until browned.
- Add the farro and cook 1 minutes until slightly toasted.
- Add the wine, stir and cook an additional 3 minutes.
- Ladle about 1/2 cup of the soup and chicken broth mixture into the pot with the farro, just enough to cover the top of the farro mixture. Stir and cook until liquid starts to become absorbed by the farro. Repeat this process until all the soup mixture is gone and the farro is cooked al dente, about 35 minutes.
- While the risotto cooks, make the garlicky greens by heating the olive oil in a small skillet over medium heat.
- Once hot, add the garlic, cook 30 seconds then add the kale. Stir and cook until wilted. Remove from heat and set aside.
- Serve risotto topped with garlicky greens and parmesan cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Do you think cream of mushroom soup would work just as well as the white bean soup?