by Chef Scotty




For awhile now Farro has been popping up on restaurant menus, Whole Foods’ To-Go Buffets (yes I’m guilty of this) and food blogger’s websites worldwide. It’s way past time ITK got in the mix, and I’m HAPPILY jumping in with both feet and spoon in hand. 


Farrow has been around for centuries… to ancient Egypt.. lovingly known as “Pharaoh's Wheat”. From Egypt, it traveled to Rome where peasant and Caesar alike dined on its whole grain nutty deliciousness. 


Today we find it cooked in water or stocks and served as hot cereals, chilled in salads and mixed in soups, and even for our purposes this week on "Rise and Shine", risotto style with asparagus and good old grilled chicken breast. This is great as a side dish without the chicken, or served individually as a meal; it's pretty filling.

 Naturally I used only the best ingredients, and YES I’m specifically referring to In The Kitchen With Scotty sauces and spice blends. 



Ingredients: serves 2-3


1 1/2 cups whole grain Farro

1 1/2 quarts salt-free chicken stock

1/2 cup dry white wine

3 tablespoons salt-free butter 

1 small onion diced 

2 cloves fresh garlic smashed and minced 

1/2 bunch trimmed fresh asparagus (tips left whole and stalks chopped) 

In The Kitchen With Scotty “Cook’s Line Seasoning” 

1 1/2 - 2 pounds boneless skinless chicken breast

In The Kitchen With Scotty “Garlic and Green” Chimichurri Sauce

3/4 cup grated parmesan cheese 

Parmigiano-Reggiano Cheese to finish 




  1. Lay out your chicken breast and coat both sides with Garlic and Green Chimichurri. Set aside until ready to grill. 
  2. In a bowl add your dry farro grain. Rinse, drain, repeat with cold water until water is clear. Let the farro soak in cold water for 30 minutes up to overnight. 
  3. Drain the water off the farro after soaking, and place the farro into a sauce pan. Cover with the chicken stock, a pinch of “Cook’s Line” Seasoning and bring to a boil. Let the farro cook for around 20 minutes or until soft with a little bit of “chew” to it. Drain off and reserve the remaining chicken stock. Set the drained farro and cooking stock aside.
  4. In a high sided sauté pan, begin melting the butter. Add the diced onion and minced fresh garlic. Sweat in the pan until the onion is tender. Add the chopped asparagus stalks and sauté in as well for about 5 minutes. 
  5. Now is a good time to start grilling your chicken. Either on an indoor grill pan or outdoor grill. Go for it, and if you need me to give you directions on how to grill off a chicken breast, you’ll have to wait another time. We’re right in the middle of cooking this farro. Good luck.
  6. While your chicken is grilling, go ahead and pour in the drained off farro. Mix into the onion and asparagus evenly. Add the dry white wine and cook until the wine is absorbed/evaporated. Add in around 1- 1 1/2 cups of the reserved cooking stock and simmer low.  
  7. After your chicken is finished, remove to a cutting board and cover to keep warm. 
  8. When the cooking liquid in the farro has reduced to around half of what you added, sprinkle on the grated parmesan cheese. Mix into flavor and add a creaminess to your farro risotto. Toss in the asparagus tips and fold in to heat through. 
  9. Plate your farro risotto and add the grilled chicken cut into strips. Garnish with freshly grated Parmigiano-Reggiano and fresh herbs. Dig In!