Spinach, Peas and Stewed Farro

This warmed stewed farro can be served any way that you would risotto.

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1 shallot or small onion, thinly sliced
2 cups semi-pearled farro
1/2 cup white wine or hard cider
1/4 cup heavy cream
1 cup shelled peas
1 bag spinach


  1. Heat 8 cups water to a boil
  2. In a large frying or braising pan, heat a glug of olive oil over medium low heat
  3. Add the onion with a big pinch of salt and sweat until soft
  4. Add the farro and stir to coat and toast for 1 minute until fragrant
  5. Add the wine and cook until it is fully evaporated
  6. Add a ladle of the hot water to the frying pan and cook until the water is fully absorbed
  7. Continuing adding ladle after ladle of water, letting it absorb between additions, until the farro is fully cooked and tender
  8. Add the heavy cream and peas and cook until the cream is reduced to a nice sauce and the peas are bright green
  9. Just before serving, fold the spinach through the farro to wilt gently
  10. Serve with an extra drizzle of olive oil over the top