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Vegetarian, Meal soups and plant based

Farro with leeks and parmesan

Farro with leeks and parmesan is a simmered vegetarian dish for 4, ready in 40 minutes, easy to make, at €2.20 per serving. The key is cooking the farro until just slightly firm, since it keeps swelling once mixed with the cream and parmesan, and softening the leeks slowly under a lid so they turn tender without browning.

Tonight, hearty farro simmered with soft leeks, a touch of cream and parmesan, a real comfort dish.

Farro with leeks and parmesan
Total time
40 min
Difficulty
Easy
Cost per person
€2.20
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Farro keeps a bit of chew even when fully cooked, and that's exactly what makes this dish work. Simmered with leeks cooked low and slow, a touch of cream and melted parmesan, it ends up somewhere between a risotto and a grain bowl, with that nutty flavor farro is known for.

This is a weeknight dish that warms you up without any fuss, perfect on a cool fall or winter evening when you want something that sticks to your ribs. Serve it on its own, maybe with a side salad, and it works just as well for a solo dinner as for a relaxed Sunday night with friends.

The ingredients

4 people

Pantry

  • Farrooften in the pantry 280 g
  • Vegetable bouillon cubeoften in the pantry 1
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Leeks 4
  • Onion 1
  • Parsley 1 bunch

Dairy

  • Butter 30 g
  • Heavy cream 15 cl
  • Grated parmesan 60 g

Allergens Gluten, Lactose, Celery

The step by step recipe

  1. Rinse the farro and cook it in salted boiling water with the crumbled bouillon cube until tender. 30 min

    It should stay slightly firm, it will keep swelling once it hits the sauce.

  2. Slice the leeks into rounds and chop the onion, then rinse them in a colander under running water.

    Keep the tender green part of the leeks, it adds flavor and color.

  3. Melt the butter, add the leeks and onion, season with salt, cover and let them soften over low heat. 15 min

    The lid traps the steam so the leeks turn soft without browning.

  4. Drain the farro, add it to the leeks with the cream, nutmeg and half the parmesan, and stir over heat. 3 min

    Stir well so the cream coats every grain.

  5. Serve in shallow bowls, sprinkle with the rest of the parmesan, chopped parsley and pepper.

    Grate the parmesan at the last minute, its aroma is much stronger that way.

Our tips to get it right

  • Taste the farro near the end of cooking instead of trusting the clock, cooking time varies a lot between brands.
  • Don't over salt the cooking water for the farro, the bouillon cube and parmesan already bring plenty of salt.
  • If the mixture looks dry at the end, add a splash of the reserved farro cooking liquid instead of plain water.

The variations

  • Swap the parmesan for grated Gruyere for a milder, more buttery flavor.
  • Add sliced mushrooms sauteed with the leeks for extra depth, still keeping it meat free.
  • For a faster version, use quick cooking pearled farro, which cuts the cooking time to under 10 minutes.

What to serve it with

  • A green salad with sharp vinaigrette
  • A glass of white grape juice
  • Grilled country bread

Storage

Keeps for 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months, though the texture will be a little less creamy after thawing. Reheat gently in a saucepan with a splash of milk or cream to bring back the creaminess.

Questions about this dish

Can I use barley or rice instead of farro?

Yes, pearl barley works well with a similar cooking time. Round rice gives a result closer to a classic risotto, though it changes the rustic character of the dish a bit.

Can I make this dish ahead of time?

You can cook the farro and soften the leeks ahead, then combine them with the cream and parmesan right before serving. This keeps the grain from turning too soft while it waits.

Why rinse the leeks after slicing them?

Sand tends to hide between the leek rings, especially near the green part. Rinsing them sliced in a colander works better than rinsing them whole before cutting.

Is this dish good for kids?

The flavor of soft cooked leeks and the chew of farro can throw off kids used to plain pasta or rice. Blending a small portion without the parmesan topping can help ease them into it.

How long does it take to make a bowl of farro with leeks and parmesan?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a bowl of farro with leeks and parmesan?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a bowl of farro with leeks and parmesan cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, celery. Always check the labels of the products you buy.

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