Photo of Farrotto with asparagus, feta and dill by WW

Farrotto with asparagus, feta and dill

Total Time
1 hr 5 min
15 min
50 min
Farro, a popular Italian grain, lends a nutty, chewy texture to this spin on risotto. Serve with Greek-spiced grilled chicken or garlic-grilled shrimp. As a time saver, blanch the asparagus a day or two ahead, and refrigerate until you begin cooking. The key to creamy risotto (or farrotto in this case), is to stir, stir, stir so the grain's natural creamy starches are released. Be sure all the warmed broth you add incrementally has absorbed fully before pouring in more. Of course, the addition of the half and half just before serving will ensure an ultra-creamy farrotto. This dish is great for a dinner party with close friends who won't mind gathering in the kitchen to socialize while you stir!


Table salt

½ tsp, for cooking pasta


1 pound(s), trimmed, cut into bite-size pieces

Chicken broth

5 cup(s)

Unsalted butter

1 Tbsp


cup(s), chopped, minced

Kosher salt

1¼ tsp, divided

Uncooked farro

1½ cup(s)

White wine

cup(s), dry variety

Fat free half and half creamer

¼ cup(s)

Crumbled feta cheese

½ cup(s)


2 Tbsp, fresh, minced

Black pepper

¼ tsp


  1. Bring a large pot of salted water to a boil. Cook asparagus until fork tender, about 4 to 5 minutes; plunge into ice water, drain and set aside.
  2. Meanwhile, bring broth to a boil in a saucepan; reduce heat to low and keep warm.
  3. Melt butter in a medium-size saucepan over medium heat. Add shallot and 1/4 teaspoon kosher salt; cook, stirring occasionally, until onion is softened, about 5 to 7 minutes.
  4. Add farro; stir to coat and cook until toasted, about 2 to 3 minutes.
  5. Add wine; stir and cook until absorbed.
  6. Add warm broth in 1 cup increments, stirring constantly between additions, until broth is absorbed and farro is tender but retains some bite, about 30 minutes (you may not need to use all the broth).
  7. Stir in remaining 1 teaspoon kosher salt, half-and-half, feta, dill and pepper. Fold in asparagus and serve. Yields about 1 1/4 cups per serving.


The blanched asparagus can be prepared a day or two before to speed preparation. Or if you’re really time-crunched, you can add it to the farro during the last 10 minutes of cooking - it just won’t keep its bright green color.