Farro and Arborio Risotto With Leeks, Herbs and Lemon

This was fine. I think I'm not all that crazy about risotto.

Made this now 3x. It’s a really easy crowd pleasing recipe that’s rich and delicious despite being dairy free! I added things like mushrooms/asparagus depending on what I was accompanying it with. I also recommend going easy on the herbs. On my first go, I found it too herbaceous, the greens overpowering out the sweetness brought by the leeks & wine. Since then have slightly scaled back the basil & tarragon in particular, in favor of the milder parsley & chives. Saffron is a nice addition too

This is fabulous! So creamy, so fresh, so bright. I forget who said it (I think here), but "ramp up the leeks"! - they make this dish so special. Will become a staple in our household. A magnificent entree, that keeps and reheats well. Leftovers became the starch of the week - healthy and pairs well as a side with almost anything you make during the week. I will skip the cheese next time just as an experiment. The leeks seem to make it nice and creamy without any dairy. Far-out farro!

A good recipe overall. I chose this because the family is not a huge fan of risotto, but I am. They love farro so I figure this was a happy medium. Like any risotto, the quality of the broth makes a big difference here. I have one pescatarian so I used "Better than Bullion No-Chicken Base" which I think as too much of a salty/sharp taste in this preparation. Next time, homemade vegetable stock. Also, I think the herbs really matter here. All I had was fresh parsley. Next time, more variety

So flavorful! I only had one cup of farro but followed the recipe and hoped for the best-it turned out perfectly! Used a completely of parsley and basil for the herbs. Hearty and delicious!

Made the recipe as directed using Italian parsley. To up the protein factor I took a pound of peeled shrimp and marinated it with lemon zest, a garlic clove and salt and pepper while I prepared the rice and farro. At the very end after following all other instructions I turned off heat and stirred in the shrimp until cooked through. It elevated this dish from a side dish to the main attraction IMHO. Good dish!

Risotto with just arborio can be little decadent and starchy. The farro added a nice nuttiness and variation of texture. I used 4 cups veg stock and water to keep it vegetarian. 1 pound of leeks and 2 cups of chopped herbs is a lot. I used about 1/2 cup of chopped leeks and 1 cup of parsley and basil, and it was good. I will definitely make it again.

Does the recipe still work if you cut the quantities in half?

followed recipe as instructed! When adjusting seasonings at the end, I ended up adding lemon zest in addition to the lemon juice and then served with a drizzle of olive oil, some more parmesan, and some red pepper flakes. Highly recommend!

Delicious, substantial as one-dish meal--along with salad. Perfect combination of ingredients. Followed Comment & added farro with arborio rice. Used "Better than Boullion"--2 Mushroom + 4 Vegetable for stock. Added two small sweet peppers. Add next time: cup of sliced fresh mushrooms.

Wonderful dish. I halved it for a side dish for two and we devoured all of it. I used Carnaroli rice, farro, and parsley. I loved the appearance, the texture, and the taste. Would be wonderful with mushrooms!

Delicious, I had no fresh herbs so I tossed in a couple handfuls of arugula instead. Also had uncooked farro which always seems to take longer to cook than recipes indicate, so I stirred it in along with the rice instead of waiting until later. Came out very creamy and wonderful, I have to say that I think leeks are one of the best ingredients in a risotto because of their creamy quality when they cook down.

added 1/2 cup toasted walnuts and lemon zest along with the parmesan and lemon juice.

Great recipe! I doubled the recipe for a large-group potluck ... but the amount of stock needed didn't seem to change! I did double the wine, so there was a 1/2 cup more liquid there, and my farro was a bit moist, which added maybe 1/4 cup, but otherwise, I used about 5 1/2 cups of stock for the doubled recipe, and the risotto came out creamy just as expected. Quite a surprise. The lemon was a lovely added touch, and a four-colored pepper melange also gave it a nice depth.

Made as described but did not have arborio rice so a farro mix. Came out great - we had fresh tarragon on hand which added to the herb mix wonderfully (I used tarragon, oregano and parsley.) Would definitely do again.