© Lucy Schaeffer
Active Time
N/A
Total Time
40 MIN
Yield
Serves : 4

Rajat Parr came up with this vibrant risotto when trying to feed a bunch of hungry friends in his San Francisco apartment from a pantry that happened to contain tomatoes and farro.    More Amazing Vegetarian Dishes  

How to Make It

Step 1    

In a large saucepan, heat 3 tablespoons of the oil. Add the onion and cook over moderately high heat until softened, about 2 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the farro and stir until coated with oil, about 1 minute. Add the white wine and simmer until almost evaporated, 2 minutes. Lower the heat to moderate. Add 1 cup of the water and cook, stirring, until absorbed. Repeat with the remaining water, adding 1 cup at a time and stirring constantly until the farro is just tender and suspended in a creamy sauce, 30 minutes total.

Step 2    

Stir the tomatoes into the risotto and bring to a boil over moderate heat. Off the heat, stir in the remaining 1 tablespoon of olive oil and the cheese. Season with salt and pepper. Spoon the risotto into bowls, garnish with the basil and serve hot.

You May Like