Farro Risotto with Sunchoke & Swiss Chard

I love this recipe because farro gives the risotto a wonderfully chewy texture. It does not become as soft as traditional risotto rice, so I get a creamy dish that still has plenty of bite.

Sunchokes are another reason I enjoy this recipe. Their subtly sweet, nutty flavor pairs naturally with the earthy farro, while Swiss chard adds freshness and color.

I also like how adaptable this meal is. I can roast the sunchokes for caramelized edges, change the greens, add mushrooms, or adjust the cheese depending on what I have available.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pearled or semi-pearled farro
• Sunchokes, also called Jerusalem artichokes
• Swiss chard
• Vegetable broth
• Dry white wine
• Yellow onion or shallots
• Garlic
• Parmesan cheese
• Unsalted butter
• Extra-virgin olive oil
• Fresh thyme
• Fresh lemon juice
• Lemon zest, optional
• Salt
• Freshly ground black pepper
• Red pepper flakes, optional

Directions

I start by scrubbing the sunchokes thoroughly under running water. I trim away any rough areas and cut the sunchokes into small, evenly sized pieces.

I toss the sunchokes with olive oil, salt, and black pepper and spread them on a baking sheet. I roast them at 425°F (220°C) until tender and golden around the edges, usually about 20 to 25 minutes.

While the sunchokes roast, I pour the vegetable broth into a saucepan and keep it warm over low heat.

I separate the Swiss chard leaves from the thicker stems. I finely chop the stems and roughly chop the leaves, keeping them separate because the stems need more cooking time.

In a large, heavy-bottomed pan, I heat olive oil with a little butter over medium heat. I add the chopped onion or shallots and Swiss chard stems and cook until they begin to soften.

I stir in the garlic and fresh thyme and cook briefly until fragrant. Then I add the farro and stir it for a minute or two so the grains become coated in the oil and aromatics.

I pour in the white wine and cook until most of it has been absorbed. I then begin adding the warm vegetable broth gradually, stirring regularly as the farro cooks.

Unlike traditional rice risotto, I find that farro does not require constant stirring. I stir frequently enough to encourage a creamy consistency while allowing the grains time to absorb the broth.

When the farro is nearly tender, I add the chopped Swiss chard leaves and continue cooking until they wilt.

I fold in most of the roasted sunchokes, reserving a few pieces for serving. I stir in the Parmesan and remaining butter, adding another splash of broth if I want a looser consistency.

I finish the farro risotto with fresh lemon juice, optional lemon zest, salt, and plenty of freshly ground black pepper.

I divide the risotto among bowls and top each serving with the reserved roasted sunchokes, additional Parmesan, fresh thyme, and red pepper flakes if I want a little heat.

Servings and Timing

I usually prepare this Farro Risotto with Sunchoke & Swiss Chard for 4 servings. The cooking time can vary depending on whether I use pearled, semi-pearled, or whole farro, so I check the package instructions as well.

• Prep time: 15 minutes
• Cook time: 40 minutes
• Total time: 55 minutes
• Servings: 4

Variations

For a vegan version, I replace the butter with additional olive oil or plant-based butter and use nutritional yeast or a dairy-free Parmesan alternative instead of traditional Parmesan.

When I cannot find sunchokes, I replace them with parsnips, turnips, potatoes, or butternut squash. Each option gives me a slightly different flavor while still providing a tender roasted vegetable for the risotto.

If I do not have Swiss chard, I use kale or spinach. I add kale earlier because it takes longer to soften, while I stir spinach in near the end of cooking.

For an even earthier risotto, I add sautéed mushrooms. Cremini, shiitake, or wild mushrooms work especially well with farro and roasted sunchokes.

When I want additional crunch, I finish the bowls with toasted hazelnuts, walnuts, or pumpkin seeds. I like how the crunchy topping contrasts with the creamy farro and tender vegetables.

For an alcohol-free variation, I skip the white wine and use additional vegetable broth. I add a little extra lemon juice at the end to bring acidity to the finished dish.

Storage/Reheating

I store leftover Farro Risotto with Sunchoke & Swiss Chard in an airtight container in the refrigerator for up to 4 days.

The farro continues absorbing liquid as it sits, so the risotto becomes considerably thicker after refrigeration. When reheating it, I add a splash of vegetable broth or water to restore its creamy consistency.

For stovetop reheating, I place the risotto in a saucepan or skillet over medium-low heat and stir in additional broth a little at a time until it is hot and creamy again.

I can also reheat individual portions in the microwave. I add a small amount of broth or water, cover the dish loosely, and heat it in short intervals, stirring between each interval.

I prefer storing any extra roasted sunchokes separately when possible. I reheat them in the oven or air fryer before placing them on top of the warmed risotto so they retain more of their texture.

FAQs

What is farro risotto?

Farro risotto, sometimes called farrotto, is a risotto-style dish I make with farro instead of traditional risotto rice. I gradually cook the grain with flavorful liquid until it becomes tender and the surrounding mixture develops a creamy consistency.

What are sunchokes?

Sunchokes, also known as Jerusalem artichokes, are knobby root vegetables with a mildly sweet, earthy, and nutty flavor. Despite the name, they are not artichokes. I roast them in this recipe to bring out their sweetness and give their edges some caramelization.

Do I need to peel sunchokes?

I usually do not peel them. I scrub them very thoroughly to remove dirt and trim away any rough or damaged areas. If I prefer a smoother texture, I can peel them before roasting.

Can I make this recipe without white wine?

Yes. I simply replace the wine with additional vegetable broth. I usually add a little more fresh lemon juice toward the end because the acidity helps balance the richness of the Parmesan and butter.

Can I use regular whole farro?

Yes, but I allow more cooking time because whole farro generally takes longer to become tender than pearled or semi-pearled farro. I may also need additional vegetable broth as it cooks.

Conclusion

Farro Risotto with Sunchoke & Swiss Chard is a comforting meal I enjoy when I want something creamy while still having plenty of texture. Chewy farro, caramelized sunchokes, and tender Swiss chard create a satisfying combination, while Parmesan, herbs, and lemon bring richness and freshness to every bowl.

Farro Risotto with Sunchoke & Swiss Chard

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Creamy farro risotto combines chewy grains with caramelized roasted sunchokes and tender Swiss chard for a hearty vegetarian meal. Parmesan, thyme, white wine, and fresh lemon balance the earthy vegetables with savory richness and brightness.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop and Roasting
• Cuisine: Italian-Inspired
• Diet: Vegetarian

Ingredients

• 1 1/2 cups pearled or semi-pearled farro
• 1 pound sunchokes, scrubbed, trimmed, and cut into 1/2-inch pieces
• 1 large bunch Swiss chard
• 5 cups vegetable broth, plus more as needed
• 1/2 cup dry white wine
• 1 medium yellow onion, finely diced, or 2 large shallots, finely chopped
• 3 garlic cloves, minced
• 3/4 cup finely grated Parmesan cheese, plus more for serving
• 3 tablespoons unsalted butter, divided
• 3 tablespoons extra-virgin olive oil, divided
• 2 teaspoons fresh thyme leaves, plus more for serving
• 2 tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon zest, optional
• 1 teaspoon salt, divided, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 1/4 teaspoon red pepper flakes, optional

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Instructions

1. Preheat the oven to 425°F (220°C). Scrub the sunchokes thoroughly, trim any rough areas, and cut them into evenly sized 1/2-inch pieces.
2. Toss the sunchokes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread them in a single layer on a baking sheet and roast for 20 to 25 minutes, turning once, until tender and golden around the edges.
3. Meanwhile, pour the vegetable broth into a saucepan and keep it warm over low heat.
4. Separate the Swiss chard leaves from the thick stems. Finely chop the stems and roughly chop the leaves, keeping them separate.
5. Heat the remaining 2 tablespoons olive oil and 1 tablespoon butter in a large heavy-bottomed pan over medium heat. Add the onion or shallots and chopped chard stems. Cook for 5 to 7 minutes, stirring occasionally, until softened.
6. Add the garlic and fresh thyme and cook for about 30 seconds until fragrant. Stir in the farro and cook for 1 to 2 minutes, coating the grains thoroughly with the oil, butter, and aromatics.
7. Pour in the white wine and simmer for 2 to 3 minutes, stirring occasionally, until most of the liquid has been absorbed.
8. Add about 1 cup of the warm vegetable broth and simmer gently, stirring regularly. Continue adding broth about 1 cup at a time as the farro absorbs the liquid. Cook until the farro is tender but pleasantly chewy and the surrounding liquid is creamy, about 25 to 35 minutes depending on the type of farro.
9. When the farro is nearly tender, stir in the chopped Swiss chard leaves. Cook for 3 to 5 minutes, until the leaves are wilted and tender.
10. Fold in about three-quarters of the roasted sunchokes. Stir in the Parmesan and remaining 2 tablespoons butter. Add additional warm broth as needed to create a loose, creamy risotto consistency.
11. Stir in the lemon juice and optional lemon zest. Season with the remaining salt and black pepper, adjusting to taste.
12. Divide the farro risotto among 4 bowls. Top with the reserved roasted sunchokes, additional Parmesan, fresh thyme, and optional red pepper flakes. Serve immediately.

Notes

• Pearled farro cooks fastest, while semi-pearled or whole farro may require additional broth and cooking time. Check the package instructions and adjust as necessary.
• For a vegan version, replace the butter with olive oil or plant-based butter and use nutritional yeast or dairy-free Parmesan in place of traditional Parmesan.
• Parsnips, turnips, potatoes, or butternut squash can replace the sunchokes.
• Kale or spinach can replace Swiss chard. Add kale earlier in the cooking process and spinach near the end.
• Sautéed cremini, shiitake, or wild mushrooms make a flavorful addition to the risotto.
• For extra texture, garnish with toasted hazelnuts, walnuts, or pumpkin seeds.
• For an alcohol-free version, replace the white wine with an equal amount of vegetable broth and add extra lemon juice to taste at the end.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with additional vegetable broth or water to restore the creamy consistency.

Nutrition

• Serving Size: 1 bowl
• Calories: 590 kcal
• Sugar: 8 g
• Sodium: 850 mg
• Fat: 24 g
• Saturated Fat: 10 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 77 g
• Fiber: 12 g
• Protein: 20 g
• Cholesterol: 35 mg