Farro Risotto with Spinach, Chickpeas and Feta

This farro risotto, inspired by Alexandra Stafford and modified by Jeanne Rosner, is a warm, satisfying dish that brings together nutty grains, tender chickpeas, and wilted spinach in a rich tomato base. Everything simmers together in one pan—crushed tomatoes, water, farro, and chickpeas—slowly melding into a creamy, almost stew-like consistency as the farro cooks and releases its starch. Smoked paprika and thyme lend depth and a gentle smokiness, while garlic anchors the dish with its aromatic warmth.

As it simmers, the farro softens and thickens the mixture, the chickpeas take on the flavor of the broth, and the tomatoes concentrate into a savory, slightly tangy sauce. Once the farro is tender, fresh spinach is stirred in, just long enough to wilt into the mix. Crumbled feta is folded in at the end, bringing a salty creaminess that ties everything together. It’s a simple, nourishing meal that feels both rustic and comforting—perfect for when you want something hearty but still wholesome.