Farro Risotto with Pesto

60 6 servings, 1/6 recipe each
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6 servings, 1/6 recipe each

This recipe is inspired by the region of Liguria in Italy.

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Make It

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  • Cook broth and water in large saucepan on medium-low heat 3 to 5 min. or until heated through. Meanwhile, heat oil in Dutch oven or large deep skillet on medium heat. Add onions, carrots and celery; cook 3 to 5 min. or until softened, stirring frequently.
  • Add farro to vegetable mixture; cook and stir 1 min. Stir in wine; cook 2 min., stirring occasionally. Add 1 cup of the broth mixture; cook 5 min. or until most of the broth is absorbed, stirring frequently. Repeat with 1-cup batches of remaining broth, cooking the final batch just until farro is tender.
  • Add peas, parsley and pesto; cook 2 to 3 min. or until heated through, stirring frequently.


Prepare using Classico Pesto di Sardegna Sun-Dried Tomato.

Special Extra

Sprinkle with 2 Tbsp. Kraft 100% Parmesan Grated Cheese before serving.


  • 6 servings, 1/6 recipe each

Nutritional Information

Serving Size 6 servings, 1/6 recipe each
Calories 260
% Daily Value
Total fat 8g
Saturated fat 1g
Cholesterol 0mg
Sodium 430mg
Carbohydrate 38g
Dietary fibre 7g
Sugars 6g
Protein 10g
Vitamin A 40 %DV
Vitamin C 15 %DV
Calcium 6 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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