Photo by @rachelgurjar
This recipe is featured in our Weekly Pantry Plan Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday!
I’ve never met a risotto I didn’t like, but my love for this version made with farro may be even stronger than the rest! Instead of using traditional arborio rice, I used cooked farro to add hearty whole grains and a whole lot of texture to this creamy tomato dish. The star of this recipe though is the Tuttorosso San Marzano Style Peeled Pear Tomatoes in Juice with Basil & Sea Salt. They add the perfect touch of sweetness to the dish and the low acidity in these tomatoes makes them perfect for this creamy farro risotto. Finished with a touch of Parmesan cheese and mascarpone, this is an easy weeknight dinner that hits on all the right flavor notes.
- 2 cups farro
- Kosher salt, as needed
- 1 (28 ounce) can Tuttorosso San Marzano Style Peeled Pear Tomatoes in Juice with Basil & Sea Salt
- 1 cup chicken stock
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 shallot, minced
- 1 clove garlic, minced
- Red pepper flakes, as needed
- Black peppercorns, freshly ground, to taste
- 1 tablespoon Tuttorosso Tomato Paste
- 1/ 3 cup white wine
- 1/ 2 cup grated Parmesan cheese
- 1/ 2 cup mascarpone
- 2 tablespoons fresh basil, chiffonade
Bring a large pot of salted water to a boil. Add farro and cook for about 25-30 minutes, or until tender, but with a slight bite. Drain and set aside.
While farro is cooking, add tomatoes and chicken stock to a high speed blender and process until smooth. Place tomato mixture in a small saucepan and place over low heat.
Meanwhile, in a medium dutch oven, heat butter and olive oil over medium heat. Once butter has melted add shallot and garlic. Season with salt, red pepper flakes and pepper. Cook for about 3 minutes, or until the shallot has softened and garlic is golden brown. Add cooked farro and toss to coat in the butter. Add tomato paste and toss to combine. Cook for 1- 2 minutes.
Add wine to deglaze the pan, scraping any brown bits that have formed on the bottom. Let cook until wine has reduced by half, about 2 minutes.
Add tomato and chicken stock to the farro one cup at a time, stirring fairly constantly. Repeat with remaining tomato mixture, cooking for a total of 15 minutes. Once all of the liquid has been added, remove from heat and season to taste.
Off heat, add mascarpone and Parmesan cheese, folding gently to combine. Garnish with fresh basil before serving.