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Chicken Farro Risotto

Risotto de pollo y farro


  • 6 oz chicken
  • ½ cup mushrooms
  • ½ cup spinach
  • 1 cup farro
  • 3 tbsp olive oil
  • 1 cup vegetable broth
  • 3 garlic cloves minced
  • 1 tbsp onion, chopped
  • 1 tbsp fresh thyme
  • Salt and pepper
  • 1 cup of vegetable mix (broccoli, cauliflower, and carrots)
  • 2 tbsp parmesan cheese 


In a large skillet, heat oil over medium heat. Add chicken cut into bite-size, onion, mushrooms, garlic, salt, and pepper. Stir in farro and thyme and cook for 5 minutes. Transfer to a medium pot and add vegetable broth. Cook for 40 minutes until chicken and farro are tender. Add spinach and cook for five minutes. In another medium pan, add olive oil, and garlic, and add mixed vegetables. Stir fry until tender. Serve everything and sprinkle parmesan cheese. Enjoy!

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