Leek and Pea Farro Risotto

If you love a creamy, comforting, and flavor-packed risotto but want a nutritious, whole-grain twist, this leek & pea farro risotto is a must-try! Made with nutty farro instead of arborio rice, this dish delivers a rich, satisfying texture with a bit more bite—while still offering that luxurious creaminess we all crave in a good risotto.

Topped with crispy pan-fried leeks for crunch and delicate ribbons of Parmesan, this dish is the perfect balance of hearty and fresh, indulgent yet nutritious. The natural sweetness of peas, the mild oniony depth of leeks, and the umami punch from Parmesan make every bite a delightful experience.

Why You’ll Love This Farro Risotto

• More Nutritious Than Traditional Risotto – Farro is high in fiber and protein, making this dish more filling and nutritious compared to classic white rice risottos.
• Creamy, But Without Heavy Cream – The starch from farro, combined with slow cooking and a little Parmesan, creates a naturally creamy consistency.
• Packed with Vegetables & Fresh Flavors – Sweet peas and caramelized leeks bring freshness, while crispy pan-fried leeks on top add the perfect crunch.
• A Show-Stopping Vegetarian Dish – Whether you’re making this for a cozy weeknight dinner or serving guests, this dish feels elevated yet simple to make.

What is Farro, and Why Use It in Risotto?

Farro is an ancient whole grain that has been a staple in Mediterranean and Italian cooking for centuries. It’s naturally chewy, nutty, and packed with fiber, protein, and essential nutrients like iron and magnesium. Unlike arborio rice, which breaks down to create creaminess in traditional risotto, farro holds its shape while still releasing enough starch to create a rich, velvety sauce.

Swapping farro for white rice means you get a more nutrient-dense dish with a satisfying chew. Plus, farro has a toasty, slightly earthy flavor that pairs beautifully with the sweetness of peas, the mild allium notes of leeks, and the savory richness of Parmesan.

The Secret to Perfectly Crispy Pan-Fried Leeks

The crispy pan-fried leeks on top take this risotto to the next level. They add a delicate crunch and a burst of caramelized, oniony flavor that balances the creaminess of the dish. Here’s how to get them just right:

• Slice the leeks thinly – This ensures even crisping.
• Use a neutral, high-heat oil – Olive oil works, but avocado oil or ghee will get them extra crispy.
• Don’t overcrowd the pan – Let the leeks crisp up in a single layer for the best results.

Sprinkle these golden, crispy leeks over the risotto just before serving for the ultimate contrast of textures!

Pairing & Serving Suggestions

This leek and pea farro risotto is already a complete meal on its own, but if you want to round it out:

• Serve with a crisp green salad with a lemony vinaigrette to cut through the richness.
• Pair it with a glass of white wine like Sauvignon Blanc or Pinot Grigio to complement the creamy, nutty flavors.
• For extra protein, top with a soft-boiled egg or toasted pine nuts.

Final Thoughts

This vegetarian leek & pea farro risotto is a delicious twist on classic risotto, offering whole-grain goodness, rich flavors, and satisfying textures in every bite. Whether you’re looking for a cozy fall or winter meal, a meatless Monday option, or an impressive dish for guests, this recipe delivers comfort and elegance in one bowl.

Now, let’s get to the recipe! ⬇️

Creamy Leek & Pea Farro Risotto with Crispy Pan-Fried Leeks and Parmesan Ribbons

Miranda | The Herby Eater

This vegetarian farro risotto is a deliciously creamy, nutritious twist on the classic dish, featuring nutty farro, sweet peas, and caramelized leeks. The crispy pan-fried leeks on top add the perfect crunch, while ribbons of Parmesan bring that irresistible umami finish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Course Main Course

Cuisine French

Servings 4 people

Calories 395 kcal

Equipment

• 1 Large heavy-bottomed pan or Dutch oven (for risotto)
• 1 Medium frying pan (for crispy leeks)
• 1 Wooden spoon (for stirring)
• 1 Fine mesh strainer (to rinse farro)
• 1 Ladle (for adding broth gradually)

Ingredients

  

For the Farro Risotto:

• 1 cup pearled farro rinsed
• 2 tablespoons olive oil or unsalted butter
• 2 medium leeks white and light green parts, thinly sliced
• 3 cloves garlic minced
• ½ cup dry white wine optional, can substitute with extra broth
• 4 cups vegetable broth warmed
• 1 cup frozen peas thawed
• ½ teaspoon salt adjust to taste
• ½ teaspoon black pepper
• ½ teaspoon dried thyme or 1 teaspoon fresh thyme
• ½ cup grated Parmesan cheese plus more for garnish
• 2 tablespoons heavy cream or unsweetened oat cream optional, for extra creaminess

For the Crispy Pan-Fried Leeks:

• 1 medium leek thinly sliced into rings
• 2 tablespoons olive oil or avocado oil
• ¼ teaspoon salt

For Garnish:

• Parmesan ribbons shaved with a vegetable peeler
• Fresh parsley optional
• Lemon zest or a squeeze of lemon juice optional, for brightness

Instructions

 

Step 1: Prepare the Crispy Pan-Fried Leeks

• Heat 2 tablespoons of oil in a medium frying pan over medium heat.
• Add the thinly sliced leek rings, spreading them out in a single layer.
• Cook for 5-7 minutes, stirring occasionally, until they become golden brown and crispy.
• Transfer to a paper towel-lined plate and sprinkle with salt. Set aside for topping.

Step 2: Sauté the Aromatics

• In a large heavy-bottomed pan or Dutch oven, heat 2 tablespoons of olive oil or butter over medium heat.
• Add the sliced leeks and sauté for 5 minutes until soft and slightly caramelized.
• Stir in the garlic and cook for 30 seconds, until fragrant.

Step 3: Toast the Farro & Deglaze

• Add the rinsed farro to the pan and stir for 2 minutes, toasting it slightly.
• Pour in the white wine (if using) and let it simmer until mostly absorbed, about 2 minutes.

Step 4: Gradually Add Broth & Stir

• Reduce the heat to medium-low. Add ½ cup of warm vegetable broth at a time, stirring frequently until absorbed before adding more.
• Continue this process, adding broth gradually, for 30-35 minutes until the farro is tender but slightly chewy.

Step 5: Add Peas & Parmesan

• Stir in the peas, salt, black pepper, and thyme, then cook for 2-3 minutes.
• Remove from heat and stir in grated Parmesan and optional cream, mixing until creamy and well combined.

Step 6: Assemble & Serve

• Divide the risotto into bowls.
• Top with crispy pan-fried leeks and Parmesan ribbons.
• Garnish with fresh parsley and a squeeze of lemon juice or zest for brightness.
• Serve immediately and enjoy!

Notes

Recipe Tips & Variations:

Want to make it vegan? Omit the Parmesan or use a plant-based alternative like nutritional yeast. Swap butter for olive oil.

No farro? You can substitute with the traditional arborio rice, or use barley, brown rice, or quinoa, though cooking times may vary. Need a gluten-free version? Farro contains gluten, so use short-grain brown rice or quinoa instead.

Make it extra creamy by stirring in a dollop of mascarpone, cashew cream, or a splash of coconut milk.

Add protein by serving with soft-boiled eggs, roasted chickpeas, or toasted pine nuts.

 

🥂 Wine Pairing A crisp Sauvignon Blanc or a light-bodied Pinot Grigio pairs beautifully with the creamy, nutty farro and the subtle sweetness of the leeks and peas.

Keyword Vegetarian