Farro Risotto with Tomatoes and Parmesan

Name: Farro Risotto with Tomatoes and Parmesan
Prep time: 10 min
Cook time: 45 min
Total time: 1 h
Yield: 8 cups
Ingredients: 2 tablespoons unsalted butter; 1 small shallot; 3 cloves garlic; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; 1 ½ cups uncooked farro; 4 cups low-sodium vegetable broth; 1 (14-ounce) can no-salt-added petite diced tomatoes; 1 pint Cherry or grape tomatoes; ½ teaspoon sugar; ¼ cup grated Parmesan cheese; 1 tablespoon chopped fresh thyme; chopped fresh basil

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Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
8 cups
Calories
195 kcal
Course
Side Dish, Main Course
Cuisine
Italian

Farro Risotto with Tomatoes and Parmesan

Iris Warren

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Farro risotto (farrotto) is a hearty, healthy dinner bursting with cherry tomatoes, Parmesan, and herbs made using a no-stir method.

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Ingredients

Servings

2 tablespoons unsalted butter
1 small shallot finely diced (or 1/2 small yellow onion)
3 cloves garlic minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 ½ cups uncooked farro rinsed and drained
4 cups low-sodium vegetable broth divided (or use chicken broth if you do not need the farro risotto to be vegetarian)
1 (14-ounce) can no-salt-added petite diced tomatoes or 1 pound grated fresh tomatoes
1 pint Cherry or grape tomatoes halved
½ teaspoon sugar
¼ cup grated Parmesan cheese plus additional for serving
1 tablespoon chopped fresh thyme
chopped fresh basil optional

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Instructions

In a large saucepan, melt the butter over medium-low heat. Add the shallot and cook until softened, about 6 minutes. Watch the heat and adjust as needed so that the shallot cooks but does not turn crispy and brown. Add the garlic, salt, and pepper. Let cook just until the garlic is fragrant, about 1 minute.
Add the farro, increase the heat to medium, and cook for 1 to 2 minutes, stirring to coat the farro in the butter. The farro should begin to toast and the pan will be mostly dry.
Add 3/4 cup of the broth and increase the heat to medium-high. Stir until it is absorbed. Add remaining broth and the diced tomatoes in their juices (reserve the last 1 cup of broth for later).
Give the pot a big stir and bring the mixture to a boil over medium-high. Reduce the heat to a steady simmer, cover, and cook for 30 minutes. Stir the mixture vigorously every 15 minutes as it cooks, adding more broth if it becomes dry at any point.
After the farro has been simmering for 30 minutes, add the cherry tomatoes. Continue cooking, uncovered, for 15 to 20 additional minutes, or until the farro is tender throughout but maintains a good chew in the center (al dente), stirring it more frequently as the end of the cooking times nears. If the risotto becomes dry at any point, splash in a bit more vegetable broth or water.
Turn off the heat. Stir in the sugar, Parmesan, and thyme. Cover the pot and let rest 5 minutes. (During this time, the farro will release additional starches and become more creamy.) Taste and add salt and pepper as desired. Serve warm, topped with a sprinkle of fresh basil, additional thyme, and Parmesan.

Notes

TO STORE: Leftover farro risotto can be stored in the fridge for up to 5 days in an airtight covered container.
TO REHEAT: Warm the farro risotto in the microwave or on the stovetop until heated through. You may add a few tablespoons of water or broth to the farro, if needed, to rehydrate.

Nutrition Information

Show Details

Serving 1cup Calories 195kcal (10%) Carbohydrates 35g (12%) Protein 6g (12%) Fat 4g (6%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 1g Cholesterol 10mg (3%) Potassium 260mg (7%) Fiber 7g (28%) Sugar 3g (6%) Vitamin A 454IU (9%) Vitamin C 15mg (17%) Calcium 60mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 8cups

Amount Per Serving

Calories 195 kcal

% Daily Value*

Serving	1cup
Calories	195kcal	10%
Carbohydrates	35g	12%
Protein	6g	12%
Fat	4g	6%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Trans Fat	1g	50%
Cholesterol	10mg	3%
Potassium	260mg	6%
Fiber	7g	28%
Sugar	3g	6%
Vitamin A	454IU	9%
Vitamin C	15mg	17%
Calcium	60mg	6%
Iron	2mg	11%