Farrotto With Tomatoes And Pecorino
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 1½cups whole-grain farro
- 2teaspoons fine sea salt
- 1bouquet garni (1 sprig rosemary, 1 sprig sage and 1 garlic clove tied together in cheesecloth)
- 7tablespoons extra-virgin olive oil
- 2peeled garlic cloves, chopped
- 3cups cherry tomatoes, stemmed and halved
- 10basil leaves
- Pinch of red pepper flakes, crushed
- 1 to 1½cups vegetable broth
- 6tablespoons grated Pecorino cheese
- Freshly ground black pepper to taste
- Optional shavings of Pecorino cheese
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
341 calories; 19 grams fat; 4 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 36 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 10 grams protein; 479 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Rinse the farro in a fine sieve and rinse under cool running water. Transfer to a large, heavy saucepan and cover with 1½ inches of water. Add the salt and bouquet garni. Bring to a boil, reduce heat and allow to simmer, uncovered, for 15 minutes. Drain, and spread the farro in a shallow pan to cool off. Drizzle with 1 tablespoon of the olive oil, mix well and let rest.
- Step 2
Place a heavy saucepan over medium-high heat, add 4 tablespoons of oil and the garlic, and saute for 1 minute. Add the tomatoes, 5 basil leaves and hot red pepper to taste. Add the farro, mix very well and add ¼ cup of the vegetable broth.
- Step 3
Cook over medium heat, stirring slowly and constantly. Add more broth when the farro has absorbed the previous liquid. Keep adding broth until the farro is tender but still has a bit of bite, about 17 minutes.
- Step 4
Stir in the grated Pecorino, the remaining basil leaves and the rest of the oil. Stir well. Season to taste with salt and pepper.
- Step 5
Serve the farrotto in soup bowls, topped with shaved Pecorino, if desired.
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