Shortcut Farro Risotto with Tomatoes
Jan 11, 2026 07:43 AM
This farro risotto recipe cooks on the stovetop, and includes cannellini beans and tender farro grains submerged in a thick tomato-Parmesan sauce. It’s a fuss-free (no stirring necessary!) version of a classic farrotto, ready to enjoy in about 45 minutes.
This farro risotto with zesty tomato sauce is a streamlined version of traditional risotto made with Arborio rice. Farro, a type of Italian wheat, is the star of this quick and easy risotto flavored with canned tomatoes and white beans, a simple meatless main dish that’s a one-dish crowdpleaser.
Along with easy-to-make farro salad , this is one of my favorite ways to cook farro. I sometimes call this a “cheater risotto” because the recipe breaks a few tenets of authentic risotto-making: That risotto should always be made with short-grain Arborio rice, and be stirred attentively throughout the cooking process, with the gradual addition of liquid. Instead, I bent the “rules” to make this a less fussy dish to throw together.
If you’re new to it, farro is a wonderful whole grain to add to your pantry. It’s an ideal grain to cook risotto-style.
Ingredients:
- 1 ¼ cups (250 g) farro
- Salt
- 2 tablespoons (30 ml) extra-virgin olive oil
- 2 tablespoons (30 g) butter
- 1 shallot or ½ of a yellow onion, finely chopped
- 1 garlic clove, finely chopped or grated
- 1 teaspoon fresh thyme leaves, or ½ teaspoon dried
- ½ teaspoon crushed red chili pepper
- 1 15-ounce (400 g) can crushed or chopped tomatoes
- ½ cup freshly grated Parmesan cheese, plus additional for serving
- 1 15-ounce can (425 g) cannellini beans, drained
Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
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