Farro with vegetable ragù
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Serves:     people
Notes from Anna

Farro is an ancient grain with a delicious nutty flavour that has been eaten in Italy for millennia. It is very versatile and easy to cook and makes a great substitute for risotto rice.  In this recipe dressed with a delicious veggie sauce it provides a healthy vegetarian dinner, rich in fibre, vitamins, minerals and antioxidant micronutrients.

If you can’t find romanesco broccoli, cauliflower florets work just as well in this recipe.



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  1. Rinse the farro in a sieve under running water. Put it in a large pan, cover with water, add a generous pinch of salt and bring to the boil over a high heat. Turn the heat down, cover the pan with a lid and simmer for about 35 minutes or until the farro is tender.
  2. Meanwhile, prepare the vegetable ragù. Top and tail the leeks, remove the outer layer and finely slice. Wash the celery and finely chop. Peel and roughly chop the carrots. Cut the romanesco broccoli into florets and rinse. Wash and halve the plum tomatoes. Prepare the stock according to packet instructions.
  3. Warm the oil in a frying pan. Add the leeks and celery, sprinkle with a little salt and cook over a low heat for 4 minutes or until soft.
  4. Add the carrots and romanesco florets and stir well to combine. After a couple of minutes add the tomatoes and cook for another couple of minutes.
  5. Cover the vegetables with the stock, turn the heat down to a simmer, cover the pan with a lid and cook for 10 -12 minutes or until the vegetables are soft but retain a little bite.
  6. Drain the farro, transfer to a bowl and dress with the vegetable ragù. Add a generous grinding of black pepper and serve.

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