Tomato Farro Risotto

with Basil and Parmesan

A twist on classic Italian risotto that's pretty much everything! It's healthier, less work, leftover-friendly and so good! Tomato Farro Risotto with Basil and Parmesan is a hearty vegetarian main dish or side dish you'll put on repeat.


Garlic Farro White Wine Vegetable Broth Cherry Tomatoes Crushed Tomatoes Parmesan

Saute Onions

Cook onion 5-7 minutes over medium-low heat. Add the garlic and cook 5-10 seconds.

Bring to a Boil

Add farro, stir until it’s coated with oil, about 1 minute. Add wine, bring to a boil and cook until the wine is almost evaporated, 1-2 minutes. Lower heat to medium. Add ⅓ of the broth.


Simmer, stirring until the broth is absorbed, 5-7 minutes. Repeat with another ⅓ of the broth, stirring occasionally.

Simmer and Stir

Add the remaining broth along with the cherry tomatoes. Simmer, stirring until the rest of the broth is absorbed. Stir in crushed tomatoes, grated Parmesan and basil.

Season with salt and pepper, garnish with shaved Parmesan and more fresh basil. ENJOY!

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