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Sprouted Farro Tomato Basil Risotto

Creamy, flavourful and delightfully chewy, sprouted farro makes an easy and delicious one pot risotto.
60 minutes
4 Servings
Serve with freshly grated parmesan cheese and smooth jazz.

Sprouted Farro (or Emmer) is an ancient variety of wheat with its own unique nutty taste and hearty texture. Farro may not be familiar to you, but farro risotto is a traditional Italian dish that can still be found on restaurant menus across Italy. Unlike risotto made with rice, which has to have liquid added in many intervals, this sprouted farro risotto has a much simpler method. While farro risotto is creamy, it is chewier and less starchy than risotto made with rice.

Toasting the sprouted farro with the aromatics really helps it to absorb the onion and garlicy goodness and brings out its naturally nutty flavour (it becomes very fragrant too – it smells kind of like popcorn!). It’s the same idea with allowing the wine to absorb before adding the other liquids, it really highlights the flavours. I chose a dry wine meant for cooking, but you can choose any dry white wine according to your preference and availability. You can also use regular broth (beef, chicken, vegetable, mushroom etc.) but I recommend low or no sodium broth so you can control the amount of salt; simply add salt to taste after adding the parmesan. 

Sprouted Farro Tomato & Basil Risotto

Creamy, flavourful and delightfully chewy, sprouted farro makes an easy and delicious one pot risotto.
Prep Time: 10 minutes
Cook Time: 40 minutes
Rest Time: 10 minutes
Servings: 4

What You'll Need:

  • 1 ½ cups (dry) Second Spring Organic Sprouted Farro
  • 3 tbsp butter
  • 1 cup chopped onion
  • 3 cloves garlic
  • ¾ cup white wine
  • 2 cups vegetable broth (low or no sodium)
  • 1 ½ cups canned diced tomato (unseasoned)
  • 1 cup finely grated fresh parmesan cheese
  • ¼ cup chopped fresh basil
  • salt and pepper to taste

How To Make It:

  • In a large pot on medium heat, add onion, garlic and butter and sauté until translucent.
  • Add sprouted farro and toast in the butter mixture for 3 minutes.
  • Add white wine and cook until absorbed, stirring occasionally, 3-5 minutes.
  • Add diced tomato and broth and bring the mixture to a boil. Reduce heat to low, cover and simmer for 25-35 minutes, until farro is cooked through. If there is remaining liquid, turn the heat back to high and stir uncovered until the mixture thickens.
  • Remove the pot from heat. Stir in cheese and basil and season with salt and pepper to taste. Cover and allow it to rest for 5-10 minutes to thicken further. Serve warm and garnish with additional grated or shaved parmesan cheese, if desired.

Have you made this recipe? Tag @secondspringfoods on Instagram!

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