Creamy, al dente farro cooked risotto-style with bright spring peas, fresh mint and lemon, finished with shaved Parmesan and sliced lean chicken for a balanced weeknight dinner.
Creamy Spring Farro with Peas, Mint & Sliced Chicken
All the velvet comfort of risotto with the nutty bite of pearled farro—brightened by peas, mint and lemon for a balanced weeknight dinner.
If you love risotto but want a little more chew and whole-grain goodness, cooking pearled farro risotto-style is the perfect swap. The grains absorb simmering stock the way Arborio does but keep a pleasantly chewy center, so you get that luscious, saucy finish without turning your plate to mush. It’s the kind of dish that looks fancy but really comes together with steady attention rather than fuss.
This version leans into spring: sweet peas and fresh mint lift the richness, lemon zest and a splash of juice cut through the creaminess, and grated Parmesan ties everything together with savory depth. A little dry white wine up front and a finishing pat of butter give the pan sauce silk, while a combination of olive oil and butter keeps the flavors bright and rounded. Tip: keep your stock warm and add it ladle by ladle so the farro cooks evenly and the pan stays glossy.
Sliced, seared chicken breasts make this a satisfying, protein-forward meal without overpowering the delicate herb and citrus notes. A quick sear, a short finish in the pan, and a brief rest before slicing keeps the chicken juicy and easy to dress over the farro. Shaving extra Parmesan and a final flurry of mint at the table makes the dish feel celebratory even on an ordinary weeknight.
Make-ahead friendly: you can cook the farro base a day ahead and gently rewarm it with a splash of stock, then fold in peas, mint and lemon at the last minute. Leftovers reheat well and make a bright lunch; if the mixture tightens up, loosen with warm stock or a drizzle of olive oil. Serves four and slots neatly into a 50-minute weeknight rhythm—big on flavor, light on drama.
Ingredients
How to Make Market Spring Pea Mint Risotto Style Farro
- Bring the chicken stock to a gentle simmer in a medium saucepan; keep it warm over low heat.
- Pat the chicken breasts dry, season both sides with 1/4 tsp salt and a pinch of pepper, then heat 1 tbsp olive oil in a skillet over medium-high; sear the chicken 3–4 minutes per side until golden, then lower heat, cover and cook until internal temperature reaches 160°F (about 6–8 minutes depending on thickness). Remove, rest 5 minutes, then slice thinly.
- While the chicken cooks, finely chop the shallot and mince the garlic; zest the lemon and then juice it to yield about 1 tbsp.
- In a wide, heavy-bottomed skillet or sauté pan, heat the remaining 1 tbsp olive oil and the butter over medium heat until butter is foamy; add the shallot and cook, stirring, until soft and translucent, about 3 minutes, then add the garlic and cook 30 seconds.
- Add the farro to the pan and toast, stirring, about 2 minutes so the grains are glossy and fragrant. Pour in the white wine and simmer, stirring, until mostly absorbed.
- Begin adding the warm stock 1/2 cup at a time, stirring occasionally; allow the liquid to be mostly absorbed before adding the next ladle. Continue for 20–25 minutes until the farro is tender but still has slight chew and the mixture is creamy (you may not need all the stock).
- Stir in the peas for the last 3–4 minutes of cooking to heat through (they should be bright green and tender). Remove the pan from heat and stir in the Parmesan, lemon zest, lemon juice, the remaining 1/4 tsp salt, and pepper to taste.
- Fold in most of the chopped mint (reserve a little for garnish). Adjust seasoning and, if desired, add a splash of reserved warm stock to loosen the risotto-style farro to a saucy consistency.
- Serve the farro topped with sliced chicken and the remaining mint; finish each plate with an extra sprinkle of Parmesan and a grind of black pepper.
Recipe Card
Market Spring Pea Mint Risotto Style Farro
Creamy, al dente farro cooked risotto-style with bright spring peas, fresh mint and lemon, finished with shaved Parmesan and sliced lean chicken for a balanced weeknight dinner.
- Prep
- 15 min
- Cook
- 35 min
- Servings
- 4
Ingredients
Instructions
- Bring the chicken stock to a gentle simmer in a medium saucepan; keep it warm over low heat.
- Pat the chicken breasts dry, season both sides with 1/4 tsp salt and a pinch of pepper, then heat 1 tbsp olive oil in a skillet over medium-high; sear the chicken 3–4 minutes per side until golden, then lower heat, cover and cook until internal temperature reaches 160°F (about 6–8 minutes depending on thickness). Remove, rest 5 minutes, then slice thinly.
- While the chicken cooks, finely chop the shallot and mince the garlic; zest the lemon and then juice it to yield about 1 tbsp.
- In a wide, heavy-bottomed skillet or sauté pan, heat the remaining 1 tbsp olive oil and the butter over medium heat until butter is foamy; add the shallot and cook, stirring, until soft and translucent, about 3 minutes, then add the garlic and cook 30 seconds.
- Add the farro to the pan and toast, stirring, about 2 minutes so the grains are glossy and fragrant. Pour in the white wine and simmer, stirring, until mostly absorbed.
- Begin adding the warm stock 1/2 cup at a time, stirring occasionally; allow the liquid to be mostly absorbed before adding the next ladle. Continue for 20–25 minutes until the farro is tender but still has slight chew and the mixture is creamy (you may not need all the stock).
- Stir in the peas for the last 3–4 minutes of cooking to heat through (they should be bright green and tender). Remove the pan from heat and stir in the Parmesan, lemon zest, lemon juice, the remaining 1/4 tsp salt, and pepper to taste.
- Fold in most of the chopped mint (reserve a little for garnish). Adjust seasoning and, if desired, add a splash of reserved warm stock to loosen the risotto-style farro to a saucy consistency.
- Serve the farro topped with sliced chicken and the remaining mint; finish each plate with an extra sprinkle of Parmesan and a grind of black pepper.
Nutrition
- Carbohydrates
- 62
- Saturated Fat
- 5
- Sodium
- 730
- Fiber
- 9.5
- Unsaturated Fat
- 13
- Protein
- 44
- Fat
- 18
- Cholesterol
- 90
- Trans Fat
- 0.1
- Calories
- 590
- Sugar
- 4