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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.