Tomato Basil Parmesan Farro Risotto

• 1 cup farro, toasted
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 cup diced tomatoes (canned or fresh)
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• 2 tablespoons olive oil
• 1/2 cup dry white wine (optional)
• Salt and pepper to taste
• 2 tablespoons unsalted butter

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic and cook for another minute until fragrant.
3. 3 Add toasted farro and stir to coat with oil, cooking for a couple of minutes.
4. 4 Pour in white wine (if using) and let it reduce by half.
5. 5 Begin adding vegetable broth, one ladle at a time, stirring frequently until absorbed.
6. 6 After about 20 minutes, stir in diced tomatoes.
7. 7 Continue adding broth until farro is tender but still has a slight bite.
8. 8 Stir in Parmesan cheese and butter until creamy.
9. 9 Remove from heat and fold in fresh basil.
10. 10 Season with salt and pepper to taste before serving.

Equipment

• Large skillet
• Wooden spoon
• Measuring cups

Variations

• Add cooked shrimp or chicken for a protein boost.
• Substitute arborio rice for farro for a traditional risotto texture.

Substitutions

• Use vegetable stock for a vegan option, and nutritional yeast in place of Parmesan.
• Substitute quinoa for farro for a gluten-free alternative.

Pairings

• Grilled garlic bread
• A light, zesty Pinot Grigio

Nutrition

Tips

• Toast the farro in a dry pan before starting to enhance its nutty flavor.
• Keep the broth warm to maintain consistent cooking temperature.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or water to restore creaminess.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently with extra broth.

Serving Suggestions

• Serve with a side of sautéed greens or a simple arugula salad.
• Pair with a crisp white wine for a delightful meal.

FAQ