1 red onion
1/2 butter stick
10 oz farro
1 glass of white wine
2 cups chicken broth
red or yellow date tomatoes to taste
8 oz pesto
2 tbsp grated parmesan cheese
- Heat your broth in a small saucepan. In the meantime, dice the onion and chop the date tomatoes.
- Grease a saucepan with a small portion of butter, add the farro, and let it toast on low heat for a couple of minutes. In order to know when it’s toasted, raise your hand at about 4 inches above the saucepan. If you don’t feel any heat, wait a few more seconds. When you start feeling the heat, move to the next step.
- Add the diced onion and let it brown for another minute or less, stirring well with a wooden spoon.
- Add a glass of white wine and stir until it’s been completely absorbed by the farro.
- Add 2 or 3 ladles of broth, wait for them to be completely absorbed, then add some more. Continue for about 25 minutes, stirring often and tasting the farro to check that it is not overcooking.
- Turn off the heat and transfer to a bowl, then mix with the pesto and date tomatoes.
- Take the rest of the butter and some grated Parmesan cheese, spread them on top of your farrotto, then cover with a lid and let it sit for five minutes.
- Stir one last time, and enjoy!
In order to avoid adding too much broth at the end, check how it tastes after 20 minutes and decide whether to add one more ladleful or to stop. It shouldn’t have much of a bite.
- Prep Time: 10
- Cook Time: 30
- Category: Appetizers, Main Courses, Side Dishes
- Cuisine: Italian
Keywords: farro risotto recipe, farrotto recipe