My farro risotto with sweet tomatoes and fresh herbs is the perfect combination of bright summer flavors and stick-to-your-ribs fall cuisine.
Farro risotto, or “farroto” as I’ve heard it called, is one of my favorite ways to cook this nutty grain. Farro, as I’ve mentioned in my Farro Salad with Roasted Tomatoes recipe, is a fantastic grain that is not only delicious, but also has lots of great health benefits. And farro risotto is exactly what it sounds like: farro cooked in the same way risotto normally is, with hot stock being added bit by bit and cooked down until a rich and creamy sauce is formed. And while my farro salad recipe may be light and perfect for summer, this farro risotto is much heartier and warmer, the perfect stick to your ribs dish as the weather starts to cool down in the fall.
The changing of the seasons is always a bittersweet time for me. While I love the fall – my absolute favorite season – there is a certain sadness in feeling the air chill and watching the leaves change color. While it is no doubt beautiful and spectacular, it also signifies the end of the warmer weather and longer days, and also the end of the growing season here in New York. I had a wonderful bounty of tomatoes, eggplants and peppers from the small garden in my backyard all summer long. But with summer long gone and fall in full swing, my garden has just about fully died back, save for a few spotty tomatoes and fresh herbs. These end of season tomatoes are not the best for eating raw – they can be a bit mealy and not as sweet as their beautiful mid-August brethren – but when cooked down with some onion and garlic, they can be just as delicious.
This farro risotto was the prefect vehicle for my not-so-prime tomatoes. I started out with onions and garlic in the bottom of a cast iron skillet, then added the tomatoes to let them cook down and really develop their sweetness. I added the farro right into the skillet along with a good splash of white wine, and just like any good risotto, then added hot stock by the ladle-full. Once the stock had been fully absorbed into the farro, with the help of constant stirring of course, another ladle-full was added, and this process continued until a thick sauce formed and the farro was tender with just a slight al dente bite. I use the quick cook farro for my farro risotto, just to avoid standing over the stove and stirring for what can feel like hours, but normal farro can be used as well – it will just take a bit longer.
My farro risotto is finished with fresh basil and parsley, which I am incredibly grateful to still have growing in my garden well into October. And no risotto – farro or otherwise – would be complete without a sprinkling of parmesan cheese. The fresh tomatoes and herbs will remind you ever so slightly of the warm summer just passed, but this farro risotto truly is warm and hearty enough for the chilly fall months.
- 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
- Heat stock in a medium pot over low heat, just enough to keep warm.
- 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.
- Add the farro and stir for about a minute. Add white wine and stir until absorbed, 3-5 minutes.
- 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.
- Stir in fresh herbs, top with parmesan cheese, and serve.
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