A whole grain alternative to the classic risotto. This uses Farro and the results are still creamy and delicious. If you don’t like artichokes and tomatoes go ahead and use any vegetables you like.
Artichoke and Sun Dried Tomato Farroto
Servings
4 Servings
Ingredients
- 2 tablespoon olive oil divided
- 1 8- ounce pack frozen artichoke hearts or bottoms
- 2 cloves garlic minced
- 4 + cup water
- 1 small onion finely chopped
- 1/2 cup sun dried tomatoes chopped
- 1 cup farro
- 1/2 cup white wine
- 1/2 cup mozzarella cheese shredded or chopped
- 2 small tomatoes diced
- 2 tablespoon fresh basil
- salt and pepper to taste
Instructions
- In a large pot, heat 1 tablespoon olive oil over high heat. Add artichokes and let them brown. Then add garlic for a minute before adding water, bring to a boil then leave to simmer until ready to use, at least 20 minutes. Salt to taste.
- Bring another large pot to medium heat, add the other 1 tablespoon olive oil and onions and saute for a few minutes until translucent. Meanwhile, remove artichokes from broth and chop them. Add chopped artichokes and sun dried tomatoes to the pot. Then add the farro and cook for a few more minutes, stirring. When it begins to brown add the wine. Stir until most of the wine is absorbed. Add the hot artichoke broth 1/2 cup at a time stirring each time until the broth is absorbed. Should take about 20 minutes. Add cheese, stir and serve.
- Prepare chopped tomatoes with basil and salt and pepper to taste. Serve Farroto with Tomato Salad on top.
Hi Stacey, I don’t think there is a translation and it is almost impossible to find here. I once found it in the health food section of one of the larger supermarkets but haven’t seen it since. No one really knows what it is here. You can make barley risotto, it’s not the same but it is also very good.
Hi, do you know what farro is called in Hebrew? Duvdevan, the health food store, sells whole grain spelt kernels, which is how Google translated farro, but — ! Google also says that spelt kernels are not farro, and that no matter how long you cook them they will not get soft, which, presumably, is the point of this recipe; farroto, like risotto. Duvdevan, along with like seven other phone calls, has no idea how to translate farro. Google says that pearl barley is a good substitute, but oh! Maybe you know how to ask for the original ingredient in Hebrew? Thanks.
Thanks for commenting. I used plain sun dried tomatoes, but they both work and good to know the canned artichokes did as well.
Great recipe; we really enjoyed it! I wasn’t sure if I as supposed to use sun dried tomatoes in olive oil or plain; used oil packed and drained them. I could only find canned artichoke hearts and they worked well.
This is Great! I have just over 1 cup of farro left after making farro primavera for 12. This will be great with our fish tonight! Thanks.
This is perfect. I just bought farro, which is my favorite whole grain and I have everything else in the house. My kind of meal.
This is my favorite way to cook farro! Love the flavors here. Will have to try this recipe soon!
The recipe looks delicious but how much faro?