Plant-Based Herby Farrotto (Farro)
Plant-Based Herby Farrotto is a wholesome twist on traditional risotto, made using farro instead of rice. Think of farrotto as risotto’s younger sister. This dish is completely plant-based, featuring a medley of fresh herbs that infuse the farro with vibrant flavors. It can be the foundation or a star of your dish.
Post Date: June 18, 2024
Updated: March 30, 2026
Posted by: Donna SpencerThis post may contain affiliate links. Read my full disclosure here.
Farro, an ancient grain with a nutty taste and chewy texture, is the star of this creamy, comforting dish.
What I love about farro is that it provides a nutty, chewy base. Adding aromatics such as onions, garlic, or shallots, which can be dry sautéed until soft, build rich flavor.
The vegetable broth is gradually added to cook the farro and create a creamy consistency. This recipe calls for additional water. However, I have used leftover white wine. It really adds depth and complexity to the flavor profile.
A handful of fresh herbs, a mix of parsley, rosemary and thyme, are finely chopped and stirred in to give the dish a burst of freshness.
All that is left is the add a cheesy, savory flavor without dairy. I reach for nutritional yeast to accomplish this. If you have a good vegan parmesan cheese on hand this is a great way to make use of it. If you don’t have any on hand, try making my Plant-Powered Bliss Vegan Parmesan Magic.
Plant-Based Herby Farrotto is best served hot, garnished with additional fresh herbs and a drizzle of lemon balsamic vinegar. It pairs well as a main course or a hearty side dish. It complements plant-based proteins like grilled tofu or roasted vegetables.
Add freshness and variety, by mixing in asparagus or butternut squash during the last 10 minutes of cooking. This versatile dish offers a delightful blend of flavors and textures, making it a satisfying choice for any meal.
Grocery List
Produce
butternut squash
asparagus
onion
rosemary
parsley
Pantry
farro
vegetable broth
nutritional yeast
butter powder
Misc
salt
pepper
water
Add-Ins and Substitutions
One of the best things about Plant-Based Herby Farrotto is how easily you can build on it. Beyond asparagus and butternut squash, a variety of add-ins can deepen both flavor and nutrition. Try earthy mushrooms, tender spinach or kale, sweet peas, or tangy sun-dried tomatoes.
You can also mix in artichoke hearts, roasted cherry tomatoes, delicate leeks, or shallots. Finish with a sprinkle of pine nuts or slivered almonds for texture. Use what you have and make it your own—this dish is meant to evolve with you.
Storing
Store leftovers in an airtight container in the refrigerator for up to one week. Reheat by adding a few tablespoons of broth, water or white wine.
Nutrition 411
Quick Nutrition Snapshot
- High in fiber-rich whole grains for lasting fullness and gut health
- Provides plant-based protein to support steady energy
- Naturally oil-free, keeping it light yet satisfying
- Supports stable blood sugar with slow-digesting farro
- Rich in antioxidants and phytonutrients from fresh herbs and vegetables
- Contains key minerals like magnesium, iron, and zinc
Ingredient Highlights
Farro (Ancient Whole Grain Base)
Farro is a hearty, fiber-rich ancient grain that delivers both texture and nutrition. Its slow-digesting carbohydrates help maintain steady blood sugar while keeping you full and satisfied longer than refined grains.
Fresh Herbs (Parsley, Rosemary, Thyme)
These aren’t just for flavor. They’re packed with antioxidants and natural plant compounds. These compounds support overall health. Fresh herbs also brighten the dish, allowing you to build deep flavor without relying on added fats.
Aromatics (Onion, Garlic, Shallots)
Aromatics create the savory backbone of this dish. Beyond their rich flavor, they contain compounds that support immune health. These compounds also help reduce inflammation. This makes them a small but powerful addition.
Vegetable Add-Ins (Asparagus, Butternut Squash)
These vegetables add color, texture, and a boost of vitamins and fiber. Whether you lean toward lighter seasonal greens or heartier vegetables, they help increase volume and nutrient density without heaviness.
Functional Enhancers (Nutritional Yeast, Lemon, Balsamic)
Nutritional yeast brings a naturally cheesy, umami flavor along with B vitamins. A splash of lemon or balsamic vinegar adds brightness and balance, enhancing flavor while supporting digestion and nutrient absorption.
The Bigger Picture
This is comfort food that works with your body, not against it. The combination of fiber-rich farro and plant-based ingredients helps keep you satisfied while supporting digestion and steady energy levels. Because it’s completely oil-free, the dish delivers richness through technique and whole ingredients rather than added fats. Fresh herbs and seasonal vegetables allow it to shift throughout the year, keeping it both nourishing and exciting. Meals like this are a reminder that healthy eating isn’t about restriction. It’s about building deeply satisfying dishes that support long-term health. These meals also promote everyday enjoyment.
Plant-Based Herby Farrotto (Farro)
Equipment
- Dutch Oven
- Blender or Food Processor
Ingredients
- 1 cup whole farro
- 3 ½ cups vegetable broth divided, plus extra as needed
- 1-2 cups water
- 1 small onion chopped fine
- 1 teaspoon minced fresh rosemary
- ¾ teaspoon salt divided
- ½ teaspoon pepper divided
- 2 tablespoons nutritional yeast 1/2 cup
- 1 tablespoon butter powder
- 2 tablespoons chopped fresh parsley
- 2 cups asparagus, 1/2 inch dice optional
- 2 cups butternut squash, 1/2 inch cubes optional
Instructions
BEFORE YOU BEGIN
- Do not use quick-cooking or pearled farro.
INSTRUCTIONS
- Place 1/4 cup of dry farro in blender and pulse 2 or 3 times. set aside.
- Heat small sauté pan, over medium heat. Add onion, rosemary, ½ teaspoon salt, and ¼ teaspoon pepper and dry sauté until softened, about 3 minutes.
- Place farro in sauce pan and toast for 3 minutes over medium heat.
- Add 2 cups broth to toasted farro. Cover and simmer until most of liquid is absorbed, 10 to 13 minutes.
- Add onion mixture and remaining 1½ cups broth to farro. Bring to vigorous simmer and cook, stirring often, until farro is tender, 8 to 12 minutes. Optionally after 4 or 5 minutes, add asparagus or butternut squash or both. Cook until farro and vegetables are tender another 5-7 minutes.(Adjust consistency with extra broth as needed.)
- Off heat, stir in nutritional yeast, parsley, and butter powder.Serve hot or warm.
More Farro PF Recipes
Healthy Hearty Tuscan Vegetable Farro Soup
Roasted Cauliflower Farro Salad
Farro Salad with Lemon Miso Salad Dressing
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