Carrie’s Experimental Kitchen

Creamy Farro with Spinach, Garlic & Asiago




Italian whole wheat farro combined with fresh baby spinach, garlic, Asiago cheese and butter; then served as a warm side dish.

Creamy Farro with Spinach, Garlic & Asiago

Have you ever tried farro before? It wasn’t something I ate growing up until recently when my family and I visited my Aunt and Uncle for dinner one night and my Aunt Bonnie made a warm side dish of farro with spinach, garlic and Parmesan cheese.

My family LOVED it! So when our oldest daughter was heading back to college after winter break, she put in a request for me to make it. You know, struggling college student and all and I was happy to oblige. I didn’t have an exact recipe so I winged it as best I could and came up with this Creamy Farro with Spinach, Garlic & Asiago.

Of course, I had to taste some before I packaged it up for her to take back to school and it was wonderful, with a slightly different flavor since I used Asiago instead of Parmesan. My only regret is that I didn’t make more for the rest of us to enjoy!


Photo Courtesy of Bob’s Red Mill

If you have never tried farro; which is the Italian name for wheat, it has been grown in Italy for centuries and can now be found in North America as well.  Farro has a nutty flavor with a chewy texture and is healthy too!

Health Benefits

  • One cup has about 8 grams of cholesterol-lowering fiber; which is 4x as much as white rice
  • Is full of minerals, including magnesium, which may relieve tension and menstrual cramps
  • Farro contains complex carbohydrates which break down slowly, keeping your energy level stable
  • Contains cyanogenic glucosides, a type of carbohydrate that may boost the immune system

Creamy Farro with Spinach, Garlic & Asiago 2

For this recipe I started by cooking the farro in water until it was absorbed; then added fresh baby spinach, garlic, shredded Asiago Cheese PDO and a little butter. This Creamy Farro with Spinach, Garlic and Asiago is also:

  • Very low in cholesterol
  • Low in sodium
  • Very low in sugar
  • High in dietary fiber
  • Very high in vitamin A
  • High in vitamin C

Creamy Farro with Spinach, Garlic & Asiago was delicious and tastes best when served hot or warm as a side dish. (I even think my Aunt would approve…I hope!), but knowing my daughter, she probably just reheated it and ate it for lunch or dinner ‘as-is’. I also like that this recipe can be ready in under 30 minutes; which is a real time saver during the week. ~Enjoy!

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3.96 from 22 votes
Creamy Farro with Spinach, Garlic & Asiago
Creamy Farro with Spinach, Garlic & Asiago
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

Italian whole wheat farro combined with fresh baby spinach, garlic, Asiago cheese and butter; then served as a warm side dish.

Course: Side Dish
Cuisine: Italian
Servings: 4
Calories: 227 kcal
Author: Carrie's Experimental Kitchen
  • 1 c . Farro, rinsed under cold water (I used Italian Pearled Farro)
  • 2 1/2 c . Water
  • 10 oz . Fresh Baby Spinach
  • 2 Cloves Garlic, minced
  • 1/4 c . Asiago Cheese PDO, shredded
  • 1 tbsp . Butter
  • Kosher Salt & Black Pepper, to taste
  1. Add the farro and water to a saucepan and bring to a boil. Cover and reduce heat and allow to simmer until the water is absorbed; approximately 15 minutes. (Depending on the type of farro you use, cooking time may vary).
  2. Tear the spinach leaves and add them to the pot along with the garlic, cheese and butter. Season with salt and pepper as desired. Serve hot or warm.
Recipe Notes

Nutrition Facts
Creamy Farro with Spinach, Garlic & Asiago
Amount Per Serving (1 g)
Calories 227 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Cholesterol 11mg 4%
Sodium 154mg 6%
Potassium 139mg 4%
Total Carbohydrates 38g 13%
Dietary Fiber 6g 24%
Protein 9g 18%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Claire | Sprinkles and Sprouts
    February 1, 2015 at 4:16 am - Reply

    This looks delicious.
    I haven’t seen Farro in the supermarkets or markets here in Australia but I will be keeping an eye out for it, until then I might try this with Freekeh and see how that goes.
    Thanks for the inspiration.

      February 1, 2015 at 7:46 am - Reply

      Thank you Claire. I’ve never tried freekeh so I’m not sure if it’s the same texture as farro, but with the addition of the other ingredients I’m sure it will taste fine. You might want to try it with rice too. Enjoy!

  2. Melanie Greer
    April 6, 2015 at 9:31 pm - Reply

    I just made this as a main course tonight . Farro took a little longer and I had to drain mine. While it was out of the pan I sauted the garlic in the butter. Added the farro back in and slowly added the spinach in. (Thank you for putting the spinach in ounces). Stirred in cheese and seasoned. Very good. I only had fontina and Gruyere. Was perfect. Thanks so much.

      April 7, 2015 at 5:58 am - Reply

      I’m so glad you liked it and I bet the combination of those two cheeses tasted wonderful! Thanks for coming back to let me know!

  3. Lesly
    May 15, 2016 at 12:57 pm - Reply

    I’m going to make this this week! Do you sauté the spinach first or anything? I’m very excited, I’ve never had farrow before! Thanks for posting 🙂

  4. Kathie
    June 20, 2016 at 4:52 pm - Reply

    I made this as a side with Pecan Honey Mustard Salmon. My husband and I liked it very much. I too, had to drain my Farro, and I used less spinach (all I had on hand). I think for the next time I will slightly increase the amount of cheese ?

  5. Rachel Shipp
    December 12, 2016 at 8:19 pm - Reply

    This is delicious! It has become a favorite, especially on long work days. I will add sausage to use as a main course. My husband looks forward to having it for dinner.

    • Carrie's Experimental Kitchen
      December 12, 2016 at 8:44 pm - Reply

      Thank you for letting me know, I’m so glad you enjoyed it Rachel! Adding sausage is a great idea, I think I’ll have to try that myself next time! 🙂

  6. Zlata
    January 3, 2017 at 11:33 pm - Reply

    I love this dish, I have made it several times. I used arugula once when I was out of spinach, similar taste. What is the nutrition information ? I notice you have the kcal listed, how many servings are in this recipe? Thank you.

    • Carrie's Experimental Kitchen
      January 4, 2017 at 6:09 am - Reply

      Hi Zlata, I’m so glad you enjoy the recipe.I’ve added a nutritional label to the recipe for you; though it is based on the specific ingredients I used so it may not be 100% accurate. This recipe serves 4 people (1/2 cup servings).

  7. Jamie
    January 20, 2017 at 6:12 pm - Reply

    I made this and poached an egg to put on top of it to make it a main course. It was amazing!! This is definitely something I will make again. Thank you!

  8. Healthy Farro, Risotto Style! | "Nicole, I Can't Cook!"
    March 22, 2017 at 6:54 pm - Reply

    […] This recipe was borrowed and adapted from this site. […]

  9. Paige Bouzaglou
    March 14, 2018 at 7:34 pm - Reply

    Hey, can I use frozen spinach? Don’t have fresh!!

  10. rebekah
    August 17, 2018 at 2:57 pm - Reply

    can this be made ahead and frozen in meal prep? it looks REALLY good!

    • Carrie's Experimental Kitchen
      August 19, 2018 at 8:01 am - Reply

      To be honest, I’ve never frozen it so I’m not sure how it would be once defrosted. I have prepared it the day before serving; then reheated and it was fine. If you do try freezing it, please stop back to let me know how it turns out.

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