Cheesy Farro-and-Tomato Risotto

Name: Cheesy Farro-and-Tomato Risotto
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps sliced basil leaves; 237 milliliters drained canned tomatoes, chopped; 59 milliliters dry white wine; 355 milliliters farro; 3 garlic cloves, minced; 59 milliliters extra-virgin olive oil; 1 small onion, finely chopped; 59 milliliters freshly grated Parmigiano-Reggiano cheese; 4 servings Salt and freshly ground pepper; 946 milliliters water

You can never have too many side dish recipes, so give Cheesy Farro-and-Tomato Risotto a try. This recipe makes 4 servings with 454 calories, 11g of protein, and 16g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 40 minutes. Head to the store and pick up garlic cloves, tomatoes, wine, and a few other things to make it today.

Instructions

In a large saucepan, heat 3 tablespoons of the oil.

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Cooking Oil

Equipment you will use

Sauce Pan

Add the onion and cook over moderately high heat until softened, about 2 minutes.

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Onion

Add the garlic and cook, stirring, until fragrant, about 1 minute.

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Garlic

Add the farro and stir until coated with oil, about 1 minute.

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Farro

Cooking Oil

Add the white wine and simmer until almost evaporated, 2 minutes. Lower the heat to moderate.

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White Wine

Add 1 cup of the water and cook, stirring, until absorbed. Repeat with the remaining water, adding 1 cup at a time and stirring constantly until the farro is just tender and suspended in a creamy sauce, 30 minutes total.

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Farro

Sauce

Water

Stir the tomatoes into the risotto and bring to a boil over moderate heat. Off the heat, stir in the remaining 1 tablespoon of olive oil and the cheese. Season with salt and pepper. Spoon the risotto into bowls, garnish with the basil and serve hot.

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Salt And Pepper