This recipe of Farro and Peas adopts the flavor of the classic Venetian dish Risi e Bisi ( rice and peas) but swaps the rice for farro, adding more nutrition, nutty flavor, and a great chewy texture to the final dish. Fresh spring peas are typically used for the Italian dish but for our farro and peas I used frozen peas.
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❤️ Why we love this recipe
- This hearty, vegan-friendly dish is packed with protein and fiber, making it an ideal meal to power us through our day.
- The nutty flavor of the farro combined with sweet peas creates a savory and satisfying taste that keeps our taste buds happy.
- Plus, it's an easy one-pan meal that comes together in minutes.
Farro is also a versatile ingredient that can be used in both sweet and savory dishes. In this recipe, I'm using farro and peas to create a healthy and delicious side dish. Give this recipe a try next time you're looking for something new to cook!
🛒 Ingredients
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Note: The full list of this recipe ingredients with their amounts and options are listed in the recipe card below.
- olive oil
- dry farro
- diced onion
- sliced carrot
- garlic
- dry white wine
- low-sodium chicken broth
- frozen young green peas thawed
- shredded Parmigiano-Reggiano
- Kosher salt and freshly grated black pepper
We love using Farro for all sorts of dishes. It is highly nutritious and it keeps it's texture. This is a staple at our house.
🗒 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- Heat oil in a saucepan over medium-high. Stir in farro, onion, carrot, and garlic.
- Cook until onion softens, 3-4 minutes.
- Deglaze the pan with wine and reduce until it nearly evaporates.
- Stir in broth, bring to a boil, then reduce heat to medium-low.
- Cook farro until tender and broth are absorbed, 20-30 minutes.
- Stir in peas and Parmesan.
- Season with salt and pepper.
- Serve with additional Parmesan to sprinkle on top.
🔪 Equipment
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You’ll need the following items to make this recipe successfully.
- saucepan
- wooden spoon
- sharp knife
- cutting board
🤔 FAQs
These are the questions we are most frequently asked about making Farro and Peas.
Risi and bisi are made of farro, peas, onion, garlic, vegetable broth, olive oil, salt, and pepper. It's a simple yet flavorful dish that can be served as a main course or side dish.
Bisi is an Italian word that means "cooked with rice". It's typically used to refer to dishes that are prepared with rice and other ingredients.
Orzo is generally considered to be healthier than rice, as it is higher in fiber and protein. It has a lower glycemic index and provides a more complex form of carbohydrates than white rice.
No, risi and orzo are not the same.
Bring water to a boil and then carefully add the farro. Bring the water back to a boil, then lower the heat so it maintains a fast simmer. Simmer uncovered, stirring occasionally until the farro is softened through, 20 to 40 minutes, depending on whether it's pearled or whole farro.
👩🏻🍳 Tips
- Make sure that you "toast" the farro while you saute the onion, carrot, and garlic.
- I like to use a wooden spoon to scrape the bottom of the pan well so that I get all the flavoring off the bottom of the pan when I add the broth.
- Once the mixture reaches a boil, you reduce the heat so that it doesn't scorch.
- It's important to thaw the peas before you add them to this hearty dish.
📚 Variations
- If you want to make this easy recipe into a vegetarian dish, then use vegetable broth instead of chicken broth.
- Not a fan of farro? You can use long-grain white rice or brown rice instead of farro in this recipe.
- If you are making this recipe during the spring when fresh English peas are plentiful use those instead of frozen peas for even more flavor.
- You could also add more vegetables such as mushrooms, celery, or kale to this recipe.
🥫 Storage
Store leftovers in an airtight container in the fridge for up to four days. Reheat in a skillet or microwave until hot throughout.
You can also freeze farro and peas in a freezer-safe bag for up to three months. Defrost before reheating.
The History of Risi e Bisi
In the past this dish was only prepared on feast days decreed by the Doge (Venice's ruler).
In the days of the Republic of Venice, Risi e Bisi was the first dish served at the dinner given by the Doges each April 25 in honor of San Marco, the patron saint of Venice.
Italians, being Italian and knowing great food, decided that such a great tasting dish shouldn't just be saved for a special occasion.
So today, Italians make Risi e Bisi whenever the mood strikes them.
📗 Related Recipes
- If you love farro recipes, then next time you will want to give this Farro with Tomatoes recipe a try! It's an Italian one-pot dish that is bursting with flavor!
- Farro Tabbouleh with Kale is a hearty herbal salad that includes a combination of Italian parsley and fresh mint. The flavors are bold and satisfying. It's also great when made ahead!
- This Warm Tuscan Farro Salad is a great way to enjoy all of the flavors of your favorite salad, during the chilly weather months!
🍽 Serve with
- While this hearty dish is delicious all on its own it also pairs so well with this Grilled Venison Backstrap.
- These Balsamic Glazed Lamb Chops are another entree that goes so well with this simple
- You can't have a hearty and comforting meal like this without a fresh bread side, and this Dutch Oven Bread is my favorite easy bread to make when I want something crusty.
📞 Chiacchierata (chat)
I love that this farro and peas recipe can be a one-pot meal or you can enjoy it as a side dish with your favorite entree. No matter which way you choose to serve it, you won't regret taking the time to make this dish.
Tutti a tavolo, è pronto!
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
Farro and Peas Recipe| A Take on Risi E Bisi
Carrots, onions, and garlic sauteed with toasted farro. It's simmered together in chicken broth for a flavorful meal or side dish that the whole family will enjoy.
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
📖 Recipe
Farro and Peas ( Risi e Bisi) an Italian Classic Dish
Ingredients
- 2 Tablespoons olive oil
- 1 cup dry farro
- ¾ cup diced onion
- ¾ cup sliced carrot
- 2 Tablespoons garlic
- ¼ cup dry white wine
- 2 cups low-sodium chicken broth
- 1 cup frozen young green peas thawed
- ¼ cup shredded Parmigiano-Reggiano
- Kosher salt and freshly grated black pepper
Instructions
- Heat oil in a saucepan over medium-high. Stir in farro, onion, carrot, and garlic; cook until onion softens, 3-4 minutes.
- Deglaze pan with wine and reduce until it nearly evaporates. Stir in broth, bring to a boil, then reduce heat to medium-low. Cook farro until tender and broth is absorbed, 20-30 minutes.
- Stir in peas and Parmesan; season with salt and pepper.
- Serve with additional Parmesan to sprinkle on top.
Notes
- Make sure that you "toast" the farro while you saute the onion, carrot, and garlic.
- I like to use a wooden spoon to scrape the bottom of the pan well so that I get all the flavoring off the bottom of the pan when I add the broth.
- Once the mixture reaches a boil, you reduce the heat so that it doesn't scorch.
- It's important to thaw the peas before you add them to this hearty dish.
Nutrition
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We served the Risi e Bisi with our Spicy Bourbon Barbecued Grilled Chicken. We warmed up some of the leftover Farro and Peas the next day and the dish was still delicious.
Matt Freund
These look so good. I am going to try these asap. I will let you know how they turn out.
Pavani
Love the use of farro instead of rice - more fiber and nutrition. Simple, flavorful and delicious side dish to just about any kind of meal.
Tina
I've not tried farro before, but this looks like quite the happy accident after a long day of fishing! Definitely putting farro on list to try out. This looks perfectly delicious!
Debra
What an interesting side dish. I am a new fan of faro and have been looking for more recipes to use it. I prefer the nubby texture of the faro than rice. I hadn't thought about using it in risotto recipes. Brilliant. I'm going to start with this recipe though...the peas and carrots are sure to be a big hit in this house.
Dana
Ohh, I love farro! I usually serve it over a salad of some sort. But I'm loving the idea of curling up with a big bowl of it. It's so nutritious and warming. Not to mention perfect for weeknights—so quick and simple!
Traci
Great recipe! I have loved farro for years, and peas since childhood, so of course I'm loving the combination of both! Farro is such a great alternative to rice and full of nutrition. With a recipe like yours, we can't go wrong! Thanks for sharing 🙂
Carmy
I am so excited for this recipe! I have an almost full bag of farro that I purchased on a whim and never got around to using it. I love anything with peas so I'm totally down to try this recipe in the new year.
Daniela
It was so interesting to learn the history behind the original dish. I love all Italian food because of its emphasis on highlighting fresh, seasonal ingredients, and this dish is no exception. I'd love to try it in the spring with fresh peas!
Tracy
Now that's a good Plan B! And what a great setting to think it up - ahhh the beach, with entertainment, too! Ha! You know the first time I had farro was in Riparbella but I haven't had it much since - time to fix that! Pinning this recipe for later.
Lisa
Risotto con... what? Love that! Risotto with anything and everything... that's what. I'm with you. I'd have to make a special trip to the store for arborio rice, but I think the farro swap makes a great stand-in for the rice. And I love your click of the bird -- just nosing through your bag. Is that an egret? heron?
Gloria
I have not cooked with farro that often, but I like it a lot. This recipe is the perfect side dish to so many proteins. I could just grill up some shrimp as a topper and call it dinner. In fact, that sounds like a great idea for dinner tonight....it is mild outside. Hubby can fire up the grill.
nagi.maehashi@gmail.com
OK, you win. Farro just got added to my grocery list for this week. 🙂
LOVE those fishing pics!!! Poor Honey though....no bites! N c
Marisa Franca
I anxious to see what your creative mind comes up with for the farro 🙂 Honey is VERY disappointed we won't be taking any fishing packages home this time -- only three more weeks to go.
Nicoletta @sugarlovespices
Hi Marisa, so nice that I found your blog. I am italian, from Rome, and I love risi e bisi. Some of my relatives live in Vicenza and that's where I learned to make it. I use arborio rice, or vialone nano for the risi e bisi and no carrots. I like your version with farro and the carrots add a touch of color. In Italy you'll never see a piece of meat close to a risotto, though 😉 . You have your first course, usually change plate, and then on with the "secondo e contorno" (pretty strict, these italians, eh? 🙂 ).
Marisa Franca
Ciao Nicoletta! I'm happy you found me too!! 🙂 Now if I were married to an Italian I would love to serve our meal in "courses" but I'm married to a German/Scot who loves ALL of his food on his plate. I like the idea of slowly savoring each dish. So many times I see people eating their food in a clockwise or counter-clockwise fashion -- that is if they have a system. Abbracci!
Revathi Palani
Such a colorful and delicious plate of farro and peas. Beautiful pics make them extra appetizing 🙂
Marisa Franca
Thank you Revathi! Fargo is easier than risotto and oh so good. You could add any type of veggie you like.
krishrecipes
This looks Fantastic and delicious
Marisa Franca
Thank you it is easy to make and it is delicious. I hope you try it!
Cindy (Vegetarian Mamma)
Love this dish! Simple, beautiful and tasty! Can't beat that trio! Your pictures are beautiful!
Marisa Franca
Thank you Cindy! You know if you do want it completely vegetarian you can just use vegetable stock.
Kelly Hutchinson
This is a dish my daughter and husband would enjoy. I need to make this for them very soon!
Marisa Franca
I'm sure your daughter and husband will love it. To tell you the truth Kelly, faro has been around practically forever and I recently "discovered" it. I love cooking with it!! Let me know how your family likes it.
Amanda
I don't cook with farro often enough. I'm not sure why that is, because it's delicious! This looks like a lovely dish. A perfect side or dish on its own!
Marisa Franca
Thank you Amanda I'm sure once you start fixing farro it will become a staple. Thank you for stopping and commenting.
nicole (thespicetrain.com)
All right, that settles it, farro finally goes on the shopping list. I've never ever made it if you can believe it but this dish convinces me, it looks fresh, healthy and very satisfying. The beach looks wonderful too, so peaceful (despite that nosy (but cute) egret! :)).
Marisa Franca
The pelicans and the egrets would simply love you and your camera 🙂 Let me know what you think of your first taste of farro.
nicole (thespicetrain.com)
Made it and loved it! I really liked the texture of farro, it's better than that of risotto rice in my opinion. Thanks so much for sharing, Marisa! 🙂
Marisa Franca
Hi Nicole! Thank you so much for coming back and leaving a response and I'm so pleased you like farro. I'm sure you'll come up with lots of interesting and delicious variations. I love the different spices and herbs that you use. Have a great weekend.
Neli @ Delicious Meets Healthy
this looks fantastic!! I have to try farro, looks like the perfect side dish!
Marisa Franca
It certainly is a great side dish Neli! In fact I've even used it in an appetizer! Thank you for commenting.
annie@ciaochowbambina
I'm a huge fan farro so this dish would definitely satisfy me! Love the little anecdote about the beach friend you made! Great shot!
Marisa Franca
Thank you Annie. I thought my little egret friend would hop in my bag and let me carry him home. Not shy in the least!!
Sara @ Life's Little Sweets
I have to try farro now, it looks so healthy, I can't believe I have never tried it, this recipe looks so good and totally easy enough for me to make!
Marisa Franca
Hi Sara! I think once you try farro you'll want to use it all the time. It is so good for you!!
Christine | Vermilion Roots
I love farro for the chewy nuttiness. It really does add depth of flavor to a dish in place of rice.
Marisa Franca
You are so right Christine. Farro is great!
Simply Suzannes at Home
Oh yum! This sounds and looks delicious and hearty!
You're photo is stunning, Marisa! The beautiful napkin really makes the green peas and orange carrots pop! And I love that you added yummy bourbon chicken. What a great combination ?.
Sending you great big hugs!
Suzanne
Marisa Franca
Thank you Suzanne -- you are so doggone sweet!! That bourbon sauce is super good. Have a great weekend and I'm sending big hugs right back!
Gloria @ Homemade & Yummy
This sounds like a great combination. I love using farro too, the texture is great and I love the nutty flavour.
Marisa Franca
Hi Gloria! I like to think of my farro as my rice substitute 😉
Shadi
Love using new grains! I have heard of farro but never used it or bought it! Now I have a good reason to get some farro!
Marisa Franca
Hello Shadi! Once you use farro you'll want to experiment with lots of recipes. It holds up really well and doesn't get starchy like rice. Let me know how you like it.
Diane P.
Love farro---even more than rice---farro soup, in salads, or as a side. Will be trying this very soon. Thanks for the great post. Hope fishing gets better for you......
Marisa Franca
Hi Diane! You're welcome and we are hoping on the fishing to improve. We've had to purchase our seafood 🙁
Jovina Coughlin
Delicious combination. I am always looking for new ways to use this special grain. Now I have another recipe to make. Looks so good.
Marisa Franca
If you like farro you'll love the recipe, Jovina. It's easy and very tasty!!
Susie
Love tasty, easy side dishes, especially, protein and veggies all in one. I'll be trying this recipe, soon.
We also like the picture of the handsome fisherman? Egret reminded me of Phil?
Thanks, MARISA
Marisa Franca
You are very welcome, Susie. And one of the reasons I took the picture of he bird was he reminded me of Phil -- she sure did love her birds 🙂