Farro Risotto

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I had never made Risotto because I prefer to cook with whole grains. When I saw this recipe, I was so excited to try it. My whole family loved it. The work and effort were certainly worth the incredible creamy texture. The pine nuts and feta cheese were outstanding in it. I left out the currants because I don't like them, other that, I followed the recipe. I was only able to find "pearled farro". Does anyone knew which type of farro we are supposed to use for this recipe? Is pearled farro anywhere as nutritional as regular farro?

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So good and hearty. I didn't think it was too salty at all - I would just watch how much feta you add if that's an issue for you. Great meal!

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My husband and I thought this Farro Risotto was a delicious recipe! It was savory with a little bite of sweetness from the currents,with the farro being chewy and satisfying. I felt too, like I was serving such a healthy dinner! I am definitely saving this recipe to make again for us, and for company.

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@SherryMac - How about "C'mon sherrymac". Maybe you should show a little reserve before just throwing in the prescribed amount of an ingredient that might vary in its saltiness. Did you use the same amount of the same brand mentioned in the recipe? No? Maybe because the recipe didn't mention a brand. Next time use a little restraint and taste as you go and honestly be a little realistic with you're expectations and perhaps accept some of the blame as the one who tried to execute the recipe.

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Fabulous! Great one pot dinner for a group. The combination of flavors was unexpectedly pleasing and interesting. I used low sodium broth which I would use again... Even my toddler loved it!

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This was absolutely unbelievable. My husband and I followed the recipe exactly and it came out wonderfully--we both loved it. It wasn't too salty; the currents gave it that perfect sweet after taste (we did use low sodium vegetable broth. We cook risotto fairly regularly so we are familiar with the process, but we had never used farro before. It has a decidedly different but amazing texture; a little heartier, and the pinenuts gave it this wonderful crunch. What a superb, unique recipe. This one's a keeper. While eating it, we were talking about how we are going to make it for Thanksgiving dinner.

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This was quite delicious. I followed the recipe exactly using LOW SODIUM CHICKEN STOCK instead of regular stock. SherryMac, did you make sure you used Low Sodium Chicken Stock instead of regular? The difference in the sodium content is quite substantial. Low-sodium for the amount Giada calls is 1020 mg whereas the amount of sodium from regular chicken stock is 3420mg, more than 3 times the amount of sodium. That may be why your Farro Risotto ended up so salty. Mine was fine and we are quite salt sensitive, meaning we don't like too much salt in our food. This was fine.

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This isn't really a proper 'risotto', it's just 'barley' - not rice. I only needed half the amount of stock suggested & half the cooking time until it was ready?? I used the 'barley' mixture to stuff some peppers with & roasted them in the oven, yum! I also can't get currants here in Texas, so I used dried cranberries; & I don't like feta, so I used mozzarella. Also added a couple of chopped garlic cloves for some flavor too. My husband & I enjoyed my version of this recipe!

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This was a definite crowd pleaser! The pine nuts added a distinct flavor to the dish and I absolutely loved it. It definitely took longer than 45 minutes, so i would account for additional time to soak up all of the chicken broth, etc. But I followed the recipe exactly and it has ended up being one of my favorite Giada recipes. Can't wait to make it again.

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Giada come on. This recipe is way too salty using 2/3 cup Feta cheese. I am 66 years old with a husband of 68 years with multiple health issues and try to prepare a dinner fit for a king every night. This recipe went down the drain because it was way way too salty with all that Feta. Please try to incorporate quality ingredients with the right balance of flavor for those of us who don't have as much time to test recipes as you do. Thank you!