Farro Risotto with Cherry Tomatoes
Ingredients
The base
-
2
tablespoons
unsalted butter
-
1
small
shallot, finely diced
-
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
The tomatoes
-
1
14-ounce can
no-salt-added petite diced tomatoes
-
1
pint
cherry or grape tomatoes, halved
The finishing touches
-
½
teaspoon
sugar
-
¼
cup
grated Parmesan cheese
-
1
tablespoon
chopped fresh thyme
-
Chopped fresh basil
optional
Instructions
- Melt butter in a large saucepan over medium-low heat and cook shallot until softened.
- Add garlic, salt, and pepper, cooking until garlic is fragrant.
- Stir in the farro and toast for 1-2 minutes.
- Add ¾ cup of broth, increase heat to medium-high, and stir until absorbed.
- Add remaining broth and diced tomatoes, bring to a boil.
- Reduce heat, cover, and simmer for 30 minutes, stirring every 15 minutes.
- After 30 minutes, add cherry tomatoes and cook uncovered for 15-20 minutes until farro is tender.
- Stir in sugar, Parmesan, and thyme, cover, and let rest for 5 minutes.
- Season with salt and pepper, garnish with basil and additional Parmesan, then serve.
Nutrition Facts (estimated)
Servings
8 cups
Calories
195
Total fat
4g
Total carbohydrates
35g
Total protein
6g
Sodium
20mg
Cholesterol
10mg
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