A whole grain alternative to the classic risotto. This uses Farro and the results are still creamy and delicious. If you don't like artichokes and tomatoes go ahead and use any vegetables you like.
- Cook Time
- Prep Time
- 4-6 ServingsServings
- 2 tablespoon olive oil, divided
- 1 8-ounce pack frozen artichoke hearts or bottoms
- 2 cloves garlic, minced
- 4+ cup water
- 1 small onion, finely chopped
- 1/2 cup sun dried tomatoes, chopped
- 1 cup farro
- 1/2 cup white wine
- 1/2 cup mozzarella cheese, shredded or chopped
- 2 small tomatoes, diced
- 2 tablespoon fresh basil
- salt and pepper to taste
In a large pot, heat 1 tablespoon olive oil over high heat. Add artichokes and let them brown. Then add garlic for a minute before adding water, bring to a boil then leave to simmer until ready to use, at least 20 minutes. Salt to taste.
Bring another large pot to medium heat, add the other 1 tablespoon olive oil and onions and saute for a few minutes until translucent. Meanwhile, remove artichokes from broth and chop them. Add chopped artichokes and sun dried tomatoes to the pot. Then add the farro and cook for a few more minutes, stirring. When it begins to brown add the wine. Stir until most of the wine is absorbed. Add the hot artichoke broth 1/2 cup at a time stirring each time until the broth is absorbed. Should take about 20 minutes. Add cheese, stir and serve.
Prepare chopped tomatoes with basil and salt and pepper to taste. Serve Farroto with Tomato Salad on top.