• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
All Our Way
  • About
  • Recipes
  • Life
  • Wild Game
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • About
  • Recipes
  • Life
  • Wild Game
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Life
  • Wild Game
  • Contact
  • Subscribe
×
Home » Recipes » Recipes

Grilled Rosemary Chicken with Farro Risotto

Published: Mar 13, 2015 · Modified: Apr 24, 2023 by Marisa Franca · 38 Comments

Jump to Recipe
Grilled Rosemary Chicken with Farro RisottoGrilled Rosemary Chicken with Farro Risotto

As we were paging through our newest edition of Cooking Light, the recipe for Grilled Rosemary Chicken with Farro Risotto grabbed our attention.

It was just up our alley -- grilled meat with a creamy risotto-style side.

I was so excited! I knew this would be a perfect recipe to share with you.

Grilled Rosemary Chicken with Farro and Kale Risotto @allourway.com
Grilled Rosemary Chicken with Farro and Kale Risotto
Jump to:
  • Why I loved that recipe..
  • Preparing the new recipe
  • The end result
  • One of my recipe goofs
  • Got a good recipe this time
  • Recipe for Farro risotto with chicken
  • 📖 Recipe
  • 💬 Comments

Why I loved that recipe..

Well, my Honey immediately burst my excited bubble . . . he reminded me of the last time I was so certain of a recipe's taste perfection.

That time I also thought I'd found the the best springtime recipe to share with you.

The dish featured orecchiette  but what excited me was that it also included peppery watercress, something I'd never worked with before.

But that wasn't all, it also had a fresh pesto-type sauce made with spring peas  seasoned with tarragon and lemon. Wow! That was something else I hadn't done before -- make a pesto out of peas. 

Peppery Watercress Ready for the Pasta Dish @allourway.com
Peppery Watercress for Pasta Dish

Oooh! I could almost taste the wonderful springtime flavors-- I couldn't wait to make the dish. 

I really enjoy making and trying new things, don't you?

Since I'd never used watercress before, I  knew I had to consult my in-house expert -- Mr. Google. He  never fails me and he usually has plenty to say. I found out more than I needed to know, as usual.

I made out my list and headed for Harris Teeter. Unfortunately the watercress they had was very sad looking -- wilted and bruised. I asked about a new shipment and found out it would be the next day.

I was antsy with anticipation.

Orecchiette with cress and spring pea sauce ingredients @allourway.com
Orecchiette with Cress and Spring Pea Sauce Ingredients

Preparing the new recipe

Finally I got all of my ingredients and gathered them around me on the kitchen counter.

I set the water for the orecchiette on the stove to boil. I then  prepared the watercress by first  rinsing it in cold water and then  gently plucking each leaf from its stem. The cress needed TLC. It was going to star in the recipe's photos. I didn't want to bruise the tender leaves. 

Hummm! The clock said I'd been at this preparation for 20 minutes and the recipe said hands-on was 12 minutes.The pasta was done -- it was cooling, waiting for the rest of the ingredients. It was a good thing I wasn't in a rush because it was taking me well over the "12 minutes hands-on" written in the recipe. Finally,  all of the ingredients were prepped and I could start assembling.

Orecchiette with Cress and Spring Pea Sauce @allourway.com
Orecchiette with Cress ans Spring Pea Sauce

The end result

 I looked at my end result, then I looked at the picture on the recipe. My dish didn't quite look like the picture. My ingredients looked green, really green -- pea green to be exact.

Well, what's in a color? I was sure it would taste fantastic. I was so sure, I took plenty of photos. I just knew that I'd be posting the recipe and everyone would be pinning it and raving about how wonderful it tasted. 

I plated our meal and we began to eat.

We took a bite chewed waited nothing. Our taste buds weren't doing a happy dance. Our taste buds weren't doing anything, they were sound asleep! In fact the bite tasted sort of pasty with a hint of green. 

This was a major disappointment.

One of my recipe goofs

After several ingredient adjustments, the pasta dish was eventually consumed -- but it wasn't with gusto! There's a lesson to be learned here --  good ingredients do not necessarily make a good dish.

Sliced grilled chicken on top of farro risotto and kale on a white plate.
Grilled Rosemary Chicken with Farro and Kale Risotto

Got a good recipe this time

Now we are back to the Grilled Rosemary Chicken with Farro Risotto and I can honestly say that our taste buds did a very happy dance throughout the whole meal.

 The farro risotto retains a pleasant chewiness as it absorbs the flavorful chicken stock and the kale and Parmesan cheese finish it beautifully. This recipe is definitely a keeper and one we'll make many times again. 

And as far as that other recipe goes? Well I think we'll recreate it so that it will taste as good as it sounds. La perserveranza è la madre del successo. {Perseverance is the keynote to success.} 

If you love risotto as much as we do, try out our Mushroom Risotto Stuffed Peppers. It's easy to make and it's one of our favorites.

Recipe for Farro risotto with chicken

📖 Recipe

Grilled Rosemary Chicken with Farro and Kale Risotto on a white plate with a sprig of thyme.

Grilled Rosemary Chicken with Farro Risotto

Grilled Rosemary Chicken with Farro Risotto is very easy to make. The grilled chicken is first marinated and the creamy farro risotto is combined with kale.
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American-Italian
Prep Time: 20 minutes minutes
Cook Time: 45 minutes minutes
Resting time: 5 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Servings: 4
Calories: 539kcal
Author: Marisa Franca @ All Our Way
As An Amazon Associate I earn from qualifying purchases.

Ingredients

  • 3 Tablespoons olive oil divided
  • 1 Tablespoon chopped fresh rosemary
  • 5 garlic cloves minced
  • 3 6-ounce skinless, boneless chicken breast halves
  • 1 ½ cups boiling water
  • 1 ounce dried porcini mushrooms
  • 2 ¾ cups unsalted chicken stock
  • 1 ½ cups finely chopped onion
  • 1 Tablespoon chopped fresh thyme
  • 1 cup uncooked pearled farro
  • ½ cup dry white wine
  • ½ teaspoon kosher salt divided
  • 3 cups Lacinato kale stemmed and sliced
  • 1 ounce Parmesan cheese grated (about ¼ cup)
  • ½ teaspoon freshly ground black pepper divided
  • Cooking spray
  • 2 Tablespoons chopped fresh flat-leaf parsley

Instructions

  • Combine 2 tablespoons oil, rosemary, garlic in a bowl. Add chicken; toss to coat. Cover and let stand at least 30 minutes.
  • Combine 1 ½ cups boiling water and mushrooms in a small bowl; let stand 15 minutes. Strain through a fine mesh sieve over medium saucepan. Chop mushrooms; set aside. Add chicken stock to pan with soaking liquid; bring to a simmer over medium heat and keep hot.
  • Heat a large saucepan over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add onion and thyme; saute 4 minutes or until tender. Add reserved mushrooms and farro to pan; cook 1 minute, stirring to coat. Add wine to pan; cook 1 minute, scraping pan to loosen browned bits. Stir in 1 cup stock mixture and ¼ teaspoon salt; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock mixture, ½ cup at a time stirring constantly until liquid is absorbed before adding more (about 35 minutes total). Stir in kale; cook 2 minutes. Remove pan from heat. Stir in Parmesan cheese and ¼ teaspoon pepper. Keep warm.
  • Heat outdoor grill to 400 F. Remove chicken from marinade; discard marinade. Sprinkle chicken with remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper. Cook chicken breasts 6 minutes on each side or until juices are translucent when cut.. Place chicken on a cutting board; let stand 5 minutes. Cut into thin slices. Spoon farro mixture onto serving dish and top each serving with chicken breast slices. Sprinkle with parsley.

Nutrition

Serving: 4g | Calories: 539kcal | Carbohydrates: 60g | Protein: 32g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 64mg | Sodium: 760mg | Potassium: 958mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1920IU | Vitamin C: 31.6mg | Calcium: 167mg | Iron: 3.1mg

Sign up for the emails and never miss another recipe!!

    Powered By ConvertKit
    We'll never share your email or send you spam. Promise

    Note:Recipes and content from All Our way ©2015 is copyright protected. Please do not use content or recipe without prior written permission. If you want to share the information please link to this post. Thank you. 

    SaveSave

    Pin
    Share
    Tweet
    Share

    More Recipes

    • Zucchini olive oil spice bundt cake glazed with lemon sugar on a white china plate.
      Italian Zucchini Olive Oil Cake
    • Chicken and Sausage cooked with red peppers in a spicy sauce to make the Italian Chicken Scarpariello.
      Chicken Scarpariello
    • Italian Focaccia flatbread made into a Margherita pizza with mozzarella and a light marinara sauce.
      Focaccia Pizza
    • Creamy chocolate fudge featuring marshmallow cream and named after First Lady Maime Eishenhower.
      Million Dollar Fudge

    Primary Sidebar

    Grilled Rosemary Chicken with Farro RisottoGrilled Rosemary Chicken with Farro Risotto

    I’m Marisa Franca, a home chef, food writer, and photographer who believes that you can make gourmet quality food at home with simple seasonal ingredients. I’m passionate about family, food, friends, everything Italian, and happy endings.

    More about me →

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    🍁Cozy Autumn Favorites

    • A white plate filled with Johnny Marzetti casserole with a sprinkle of parsley on top.
      Johnny Marzetti Casserole
    • White Lasagna made with cheese ravioli and layered with delicious béchamel sauce with cheese.
      White Lasagna Ravioli
    • A cast iron skillet holding the Beefy Ravioli Bake with torn basil leaves sprinkled on top.
      Beefy Baked Ravioli
    • A large skillet filled with cheese ravioli with pumpkin cream sauce and topped with roasted chopped hazelnuts and fried sage leaves.
      Ravioli With Pumpkin Pasta Sauce

    💨 Chill Chasing Soups

    • Closeup of a white ceramic bowl filled with a vegetable hamburger soup with potatoes.
      Hamburger Soup With Vegetables
    • A white bowl filled with chicken lentil soup a Mediterranean dish.
      Chicken Lentil Soup
    • Closeup of potato soup.
      Copycat Outback Potato Soup Recipe
    • An overhead view of a bowl filled with Tuscan Sausage Kale soup on a white table and kale leaves sprinkled around the bowl.
      Tuscan White Bean Soup

    Footer

    Grilled Rosemary Chicken with Farro RisottoGrilled Rosemary Chicken with Farro Risotto

    ↑ back to top

    About

    • Privacy Policy
    • About
    • Accessibility

    Newsletter

    • Subscribe for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 All Our Way