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Farrotto with Peas and Arugula

5 from 1 vote
Prep Time 10 mins
Cook Time 7 mins
Course Main Course
Cuisine Italian
Servings 4 Servings


  • 1 tablespoon Olive Oil
  • ½ Large Onion, small dice
  • 1 Large Clove Garlic, minced
  • 1 ½ Cups Pearled Farro, rinsed
  • 2 Sprigs Fresh Thyme Or a pinch of dried
  • Cup Dry White Wine Or additional veg stock if you prefer to cook without wine
  • 4 Cups Lower Sodium Veg Stock I use Better Than Bullion!
  • 2 tablespoon Nutritional Yeast
  • Black Pepper to taste
  • ½ Cup Frozen Green Peas
  • 2 Handfuls Arugula About 2 cups


  • In a 5 Qt. Dutch oven over medium heat, combine onion and olive oil. Sweat the onions until they are translucent, about 4-5 minutes. Add garlic and cook until fragrant, 1 minute.
  • Add farro into the pot to toast, stirring frequently. 2 minutes
  • Add white wine and stir until most of the wine is evaporated. Add thyme sprigs.
  • Add ½- ¾ cup of stock to the pot, stirring frequently until the stock is mostly absorbed. Adjust heat as needed to keep the liquid at a simmer.
  • Continue stirring and adding ½-3/4 cup of stock at a time while stirring frequently until farro is cooked through. About 25 minutes. You may have a bit of leftover stock.
  • Once farro is cooked, remove the thyme stems. Stir in nutritional yeast, and remove from heat.
  • Add peas and arugula and stir allowing arugula to wilt and the peas to defrost.
  • Serve.
Keyword 30 Minute Dinner, Farrotto, italian recipes