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Mixed Allium Farrotto


Mixed Allium Farrotto

This simple recipe comes from Portland’s only French-Arabesque restaurant, Levant. Chef-owner Scott Snyder’s farrotto recipe is made with aromatics like garlic, onions, chives, and leeks for a hearty, savory dish, all topped with creamy feta.

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  • 6 cipollini onions
  • 1 Tablespoon salt, divided
  • 3 Tablespoons extra-virgin olive oil
  • 1 medium onion, julienned
  • ½ Teaspoon aleppo chili pepper
  • 8 cloves garlic, sliced
  • 2 Cups farro
  • 1 Cup white wine
  • 6 Cups water
  • 8 Ounces crumbled creamy feta, divided
  • 2 bunches scallions, sliced
  • Zest and juice of 1 lemon
  • 1 Tablespoon chives, chopped


Preheat the oven to 375 degrees F.

Roast the onions with the skin on for 15 minutes. Remove from the oven and allow to cool, then peel, cut in half horizontally, and sear in a pan on high heat until charred in spots, then season with salt.

Heat a large sauté pan on medium low, add the olive oil and onions, and caramelize for about 40 minutes, stirring frequently. Add the chilies and garlic, cook for 5 minutes, then add the farro and cook for 3 minutes.

Deglaze the pan with the white wine, stirring for about 5 minutes. Add the water and cook, stirring, until the farro is tender. Add 6 ounces of the feta, scallions, lemon zest and juice, and season with salt. Divide among 6 shallow bowls and garnish with chives and remaining feta.