Chicken and Mushroom Farro ‘Risotto’

Recently we have been sent some delicious recipes from clients who have their own bespoke kitchen to try them out in. This one was sent in by a Roundhouse client who contacted us for advice about cooking this in her steam oven. It turned out so well that she sent us the recipe for her Chicken and Mushroom Farro ‘Risotto’. Farro is from Italy and is one of the most ancient grains, very similar to spelt, if slightly nuttier in colour.

Many Roundhouse bespoke kitchens include steam ovens, so we always try to give advice for cooking in these appliances. We have also included links to steam container accessories from Gaggenau, Siemens and Miele, because the recipe works really well cooked in a stainless steel steam dish. You could cook it in any heat-proof container, but these stainless steel trays give the quickest cooking times because the material conducts the heat really quickly.

Chicken and mushroom farro ‘risotto’


250g farro – we used Waitrose quick-cook farro dicocco, from the Love Life range

1 x finger-length piece parmesan rind, plus 25g parmesan finely grated

1 bay leaf

3 tbsp olive oil

25g butter

450g mushrooms – we used a mix of button and chestnut, large ones halved/ quartered

2 leeks, halved and sliced

4 x boneless, skinless chicken thighs

salt and freshly ground black pepper

500ml hot chicken stock

pinch freshly grated nutmeg

a large handful fresh flat-leaf parsley leaves, finely chopped


Tip the farro in to a large solid steam container, or heat-proof dish. Our recipe timings were using a stainless steel steam container, which can be purchased online here:

Miele:, Gaggenau:, Siemens – this comes as standard with the Pure Steam ovens, Combi Steam owners can buy one here: 

Add the parmesan rind and bay leaf.

  • In a large frying or sauté pan, heat one tablespoon of the oil and a third of the butter. Fry the mushrooms over a high heat until they have released their water and browned, about 10 minutes, then tip on to the farro.
  • Now fry the leeks in another third of the oil and butter over a more gentle heat to soften and caramelize slightly, about 5-7 minutes. Add to the farro and mushrooms.
  • Now heat the remaining oil and butter and season the chicken thighs well. Fry until dark golden brown on both sides, about 5-8 minutes.
  • Before you add the chicken to the dish, pour the hot stock over the farro, mushrooms and leeks, season well, grate over a touch of nutmeg and stir to incorporate. Lay the browned chicken thighs on top, then cover with a lid –

Miele owners:

or, if no lid is available, with a sheet of tin foil.

  • Place in the steam oven, or steam combination oven, on a wire rack if required, and steam at 100°C for 25-30 minutes, or until the chicken is cooked through and the farro is soft, but retains some bite.

**Gaggenau owners should select 100°C/100% for 25-30 minutes, Miele owners should select ‘Steam’ from the Main Menu, 100°C for around 25 minutes, Siemens owners should select ‘Steam’ 100°C for around 25 minutes**

  • Remove the dish from the steam oven, take the chicken from the top and set aside on a warm plate, discard the parmesan rind and bay leaf and then stir through the grated parmesan and chopped parsley. Replace the lid and set aside to allow the cheese to melt in to the dish whilst you shred the chicken.
  • Finally, stir the shredded chicken in to the ‘risotto’ and serve with extra grated parmesan and parsley to garnish.

Serves 4

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