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One-Pot Creamy Lemon Garlic Farro

Close-up of a white bowl filled with bright yellow One-Pot Creamy Lemon Garlic Farro, garnished with fresh parsley.
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Cook farro in a single pot to create a creamy, flavorful meal featuring bright lemon and savory garlic notes.

Ingredients

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  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 cup pearled farro, rinsed
  • 3 cups vegetable broth
  • 1/2 cup dry white wine (optional)
  • 1/2 cup heavy cream or full-fat coconut milk
  • 1/4 cup grated Parmesan cheese (omit for vegan)
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic burn.
  3. Stir in the rinsed farro and toast for 2 minutes, stirring constantly.
  4. If using wine, pour it in and let it simmer until nearly evaporated.
  5. Add the vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 25 to 30 minutes, or until the farro is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
  6. Remove the pot from the heat. Stir in the heavy cream (or coconut milk), Parmesan cheese (if using), lemon zest, and lemon juice.
  7. Stir vigorously until the mixture becomes creamy. If the farro seems too thick, add a splash more broth or water until you reach your desired consistency.
  8. Season with salt and pepper to taste. Stir in the fresh parsley before serving.

Notes

  • Rinsing the farro helps remove excess starch, which contributes to a cleaner final texture.
  • For a richer flavor, substitute half the vegetable broth with chicken broth.
  • This dish reheats well; add a splash of water or broth when reheating to restore creaminess.

Nutrition

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