Tomato Farro Risotto with Basil and Parmesan
Here's 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.
Servings: 4
Ingredients
- 3 tablespoons olive oil
- 1 medium onion finely chopped
- 4 cloves garlic minced
- 1 1/2 cups farro rinsed
- 1/2 cup dry white wine
- 4 cups vegetable broth or chicken broth (or as needed)
- 1 cup cherry or grape tomatoes
- 1 can (15-ounce) crushed tomatoes
- 1/2 cup freshly grated Parmesan cheese -plus- 1/4 cup shaved Parmesan cheese for garnish
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup chopped fresh basil plus more for garnish
Instructions
- Heat olive oil over medium-high heat in a large skillet or saute pan.
- Add the onion, reduce heat to medium-low and cook 5-7 minutes or until onion begins to soften.
- Add the garlic and cook briefly or until aromatic, 5-10 seconds.
- Add the farro and stir until it's coated with oil, approximately 1 minute.
- Add the wine, bring to a boil and cook until the wine is almost evaporated, 1-2 minutes. Lower heat to medium.
- Add approximately 1/3 of the vegetable (or chicken) broth. Simmer, stirring occasionally until the broth is absorbed, 5-7 minutes.
- Repeat with another 1/3 of the vegetable (or chicken) broth. Simmer, stirring occasionally until the broth is absorbed, 5-7 minutes.
- Add the remaining broth (or as needed) along with the cherry or grape tomatoes. Simmer, stirring until the rest of the broth is absorbed and the tomatoes are beginning to burst, 5-7 minutes.
- Stir the crushed tomatoes into the risotto and heat through.
- Stir in the grated Parmesan cheese along with the basil.
- Season with salt and pepper to taste.
- Serve in bowls garnished with shaved Parmesan and more fresh basil.
Notes
SUBSTITUTIONS:
- Barley may be used in place of farro.
- Hurry the tomatoes along by cutting them in half before adding them to the risotto.
- Place a rimmed sheet pan in the freezer or refrigerator while making the risotto to chill.
- Cook the risotto to the point of adding the Parmesan cheese and fresh basil.
- Transfer the risotto to the chilled baking sheet and cool to room temperature.
- Transfer it to a covered container and refrigerate it until needed.
- Cool thoroughly. Freeze in an airtight container for 2-3 months.
- Thaw in the refrigerator. You may wish to add the Parmesan cheese and basil after it has thawed for a fresher flavor. However, you can have it in there without an adverse effect if you freeze leftover portions.
Nutrition
Calories: 470kcal | Carbohydrates: 68g | Protein: 13g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 11mg | Sodium: 1146mg | Potassium: 386mg | Fiber: 13g | Sugar: 5g | Vitamin A: 888IU | Vitamin C: 12mg | Calcium: 182mg | Iron: 3mg