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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.

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

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

Find it online: https://thefamilycooking.com/farro-risotto-with-sunchoke-swiss-chard/