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