Baked Farrotto
with pancetta / chard / fried egg
"Farrotto" is a quirky word used to describe risotto made with farro. As with most risotto recipes in our meal plans, we bake this version to eliminate the need to hover over the stove while it cooks. The cook time for farrotto is longer than a rice-based risotto, but the dish is totally hands-off once it's in the oven.
Smarts: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.
Ingredients
- Pecan halves or pieces - 1/2 cup, chopped if not pre-chopped (sub walnuts or pine nuts)
- Onions, medium - 1/2, diced
- Garlic - 4 cloves, chopped
- Zucchini - 12 oz, chopped
- Chard, any type - 6 leaves, stems discarded and leaves chopped
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Pancetta - 5 oz (look for this pre-chopped in the deli section)
- Farro, semi-pearled / husked and uncooked - 1 1/2 cups
- White wine - 1/2 cup (sub stock)
- Stock, any type - 2 1/2 cups
- Eggs - 4
- Butter - 2 Tbsp
- Cheese, parmesan - 1 oz, grated
Nutrition Facts
Prep
- Pecans / Onions / Garlic / Zucchini / Chard - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed. Store pecans, onions, and garlic in their own containers. Combine zucchini and chard in one container. (Can be done up to 5 days ahead)
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Make
- Heat oven to 400F / 204C.
- Heat an oven-safe Dutch oven or large skillet with a lid over medium heat. Add pecans and toast, stirring constantly, 3 to 4 minutes. Set aside. Return pan to heat.
- To heated pan add first part of oil and then onions and pancetta. Saute until onions are soft, 7 to 8 minutes.
- Stir in garlic, zucchini, and chard. Saute until greens are wilted, ~5 minutes more.
- Stir in farro and wine and bring to a simmer. Simmer for 1 minute.
- Pour in stock and bring the mixture back up to a simmer (increase heat if needed).
- Give the farro a good stir. Cover and transfer to heated oven.
- Bake, covered, until farro is tender, 35 to 40 minutes.
- When farrotto is nearly finished cooking, heat a large nonstick pan over medium heat. Add second part of oil and crack eggs into heated oil. Cook eggs to your liking - on one side for sunny-side up or flip for over-easy.
- Stir butter into farrotto. Taste and season with some salt and pepper.
- Divide farrotto between serving plates. Top each portion with an egg, parmesan cheese, and pecans. Enjoy!
Nutrition Facts
Reviews
Ratings
Most Helpful
So delicious! I didn’t use zucchini, instead added in the chard stems and the other half of the onion, and it worked out great! Even without the cheese and the egg, this was pretty much my ideal meal!
1 Helpful25 reviews
Delicious and hearty. I skipped the pecans because I don't like nuts but I don't think it altered the recipe too much.
0 HelpfulSo good! Preferred walnuts, used only stock. Cooked a little longer than suggested. Froze for smaller containers for easy lunch!
0 HelpfulThis was so stinking delicious! And so comforting on a dreary cold and damp February night. Definitely something I'd make as comfort food, and something I'd feel good serving to a dinner party.
0 HelpfulI bought the ingredients but had no motivation to make this because it didn't appeal to me at all. Fortunately, we ran out of other food and my husband made it. Delicious! Everyone liked it. Added an extra egg for growing boys.
0 Helpful