Farro Risotto with Tomatoes and Fresh Herbs
Prep time: 
Cook time: 
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Serves: 4
 
My farro risotto with sweet tomatoes and fresh herbs is the perfect combination of bright summer flavors and stick-to-your-ribs fall cuisine.
Ingredients
  • 1 cup quick cook farro
  • 2 cups chopped tomatoes, fresh or canned
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • ½ cup dry white wine
  • 4-6 cups chicken or vegetable stock
  • ¼ cup chopped herbs of choice (I use basil and parsley)
  • Salt and pepper for seasoning
  • Parmesan cheese for topping
Instructions
  1. Heat stock in a medium pot over low heat, just enough to keep warm.
  2. In a large skillet, heat olive oil over medium heat. Add onion and garlic and sauté until fragrant and slightly translucent, 3-5 minutes. Add tomatoes and cook down until sweet and most of the liquid has been evaporated, about 10 minutes. Season with salt and pepper.
  3. Add the farro and stir for about a minute. Add white wine and stir until absorbed, 3-5 minutes.
  4. Add warm stock one ladleful (about half a cup) at a time, and stir until completely absorbed into farro. Repeat this process until farro is tender and a thick sauce is formed, 20-30 minutes. Season with salt and pepper to taste.
  5. Stir in fresh herbs, top with parmesan cheese, and serve.
Recipe by The Two Bananas at https://thetwobananas.com/farro-risotto-with-tomatoes-and-fresh-herbs/