Sprouted Farro Tomato & Basil Risotto
Creamy, flavourful and delightfully chewy, sprouted farro makes an easy and delicious one pot risotto.
- 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
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.