Farro and Arborio Risotto With Leeks, Herbs and Lemon Recipe (2024)

Delicious, I had no fresh herbs so I tossed in a couple handfuls of arugula instead. Also had uncooked farro which always seems to take longer to cook than recipes indicate, so I stirred it in along with the rice instead of waiting until later. Came out very creamy and wonderful, I have to say that I think leeks are one of the best ingredients in a risotto because of their creamy quality when they cook down.

Great recipe! I doubled the recipe for a large-group potluck ... but the amount of stock needed didn't seem to change! I did double the wine, so there was a 1/2 cup more liquid there, and my farro was a bit moist, which added maybe 1/4 cup, but otherwise, I used about 5 1/2 cups of stock for the doubled recipe, and the risotto came out creamy just as expected. Quite a surprise. The lemon was a lovely added touch, and a four-colored pepper melange also gave it a nice depth.

added 1/2 cup toasted walnuts and lemon zest along with the parmesan and lemon juice.

Made this now 3x. It’s a really easy crowd pleasing recipe that’s rich and delicious despite being dairy free! I added things like mushrooms/asparagus depending on what I was accompanying it with. I also recommend going easy on the herbs. On my first go, I found it too herbaceous, the greens overpowering out the sweetness brought by the leeks & wine. Since then have slightly scaled back the basil & tarragon in particular, in favor of the milder parsley & chives. Saffron is a nice addition too

This is fabulous! So creamy, so fresh, so bright. I forget who said it (I think here), but "ramp up the leeks"! - they make this dish so special. Will become a staple in our household. A magnificent entree, that keeps and reheats well. Leftovers became the starch of the week - healthy and pairs well as a side with almost anything you make during the week. I will skip the cheese next time just as an experiment. The leeks seem to make it nice and creamy without any dairy. Far-out farro!

A good recipe overall. I chose this because the family is not a huge fan of risotto, but I am. They love farro so I figure this was a happy medium.Like any risotto, the quality of the broth makes a big difference here. I have one pescatarian so I used "Better than Bullion No-Chicken Base" which I think as too much of a salty/sharp taste in this preparation. Next time, homemade vegetable stock.Also, I think the herbs really matter here. All I had was fresh parsley. Next time, more variety

So flavorful! I only had one cup of farro but followed the recipe and hoped for the best-it turned out perfectly! Used a completely of parsley and basil for the herbs. Hearty and delicious!

Made the recipe as directed using Italian parsley. To up the protein factor I took a pound of peeled shrimp and marinated it with lemon zest, a garlic clove and salt and pepper while I prepared the rice and farro. At the very end after following all other instructions I turned off heat and stirred in the shrimp until cooked through. It elevated this dish from a side dish to the main attraction IMHO. Good dish!

Risotto with just arborio can be little decadent and starchy. The farro added a nice nuttiness and variation of texture. I used 4 cups veg stock and water to keep it vegetarian.1 pound of leeks and 2 cups of chopped herbs is a lot. I used about 1/2 cup of chopped leeks and 1 cup of parsley and basil, and it was good. I will definitely make it again.

Does the recipe still work if you cut the quantities in half?

followed recipe as instructed! When adjusting seasonings at the end, I ended up adding lemon zest in addition to the lemon juice and then served with a drizzle of olive oil, some more parmesan, and some red pepper flakes. Highly recommend!

Delicious, substantial as one-dish meal--along with salad. Perfect combination of ingredients. Followed Comment & added farro with arborio rice. Used "Better than Boullion"--2 Mushroom + 4 Vegetable for stock. Added two small sweet peppers. Add next time: cup of sliced fresh mushrooms.

Wonderful dish. I halved it for a side dish for two and we devoured all of it. I used Carnaroli rice, farro, and parsley. I loved the appearance, the texture, and the taste. Would be wonderful with mushrooms!

Delicious, I had no fresh herbs so I tossed in a couple handfuls of arugula instead. Also had uncooked farro which always seems to take longer to cook than recipes indicate, so I stirred it in along with the rice instead of waiting until later. Came out very creamy and wonderful, I have to say that I think leeks are one of the best ingredients in a risotto because of their creamy quality when they cook down.

added 1/2 cup toasted walnuts and lemon zest along with the parmesan and lemon juice.

Great recipe! I doubled the recipe for a large-group potluck ... but the amount of stock needed didn't seem to change! I did double the wine, so there was a 1/2 cup more liquid there, and my farro was a bit moist, which added maybe 1/4 cup, but otherwise, I used about 5 1/2 cups of stock for the doubled recipe, and the risotto came out creamy just as expected. Quite a surprise. The lemon was a lovely added touch, and a four-colored pepper melange also gave it a nice depth.

Made as described but did not have arborio rice so a farro mix. Came out great - we had fresh tarragon on hand which added to the herb mix wonderfully (I used tarragon, oregano and parsley.) Would definitely do again.

Glorious dish! Prepared exactly as written except for abundance of pepper. Used as main dish for two, could be side dish for more diners.