Tomato Risotto-style Farro is a truly fabulous first course! Nutritious and hearty, to add a touch more to the recipe I added provolone cheese, which almost never misses in my recipes. I prepare farro in a thousand different ways, have you tried the farro with eggs and mortadella and the farro with zucchini and shrimp?, they are two equally delicious recipes. If you try the recipe let me know in the comments, and don’t forget to follow me on my Facebook and Instagram pages. A Kiss, Chicca!
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 5 People
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 315.66 (Kcal)
- Carbohydrates 32.84 (g) of which sugars 2.11 (g)
- Proteins 14.17 (g)
- Fat 15.93 (g) of which saturated 1.12 (g)of which unsaturated 0.19 (g)
- Fibers 4.84 (g)
- Sodium 756.21 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 tbsp extra virgin olive oil
- 1/4 cup onion
- 12.7 oz pearled farro
- 1.27 cup tomato puree
- 4.23 cup vegetable broth
- to taste dried oregano
- 0.42 oz provolone cheese
How to make Tomato Risotto-style Farro
In a large skillet, add a drizzle of olive oil and the chopped onion. Sauté for about 3-4 minutes over medium-high heat.
Add the farro and toast for a few minutes, then pour in the tomato puree and a ladle of hot broth.
Let it cook over medium heat, stirring occasionally and adding a little broth as needed.
Salt, turn off the heat, and add oregano and chopped provolone. Mix and serve your hot and stringy Tomato Risotto-style Farro.
Storage and tips for tomato risotto-style farro
Store the risotto-style farro in an airtight container in the refrigerator for up to 1-2 days. Instead of tomato puree, you can use fresh cherry tomatoes. You can add fresh chili or use basil instead of oregano.
