Grape & Tomato Farro Risotto

Farrotto borrows risotto’s patient stirring to turn pearled farro creamy and nutty, a technique long tied to central Italian grain cooking. Juicy red grapes and cherry tomatoes bring sweet-savory brightness with thyme, basil, and Parmesan.

Serves 4 · 15 min prep · 40 min cook

Estimate for one serving

• 445 cal
• 16g protein
• 62g carbs
• 16g fat
• 3g fiber

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Ingredients

• 1.5 cups pearled farro
• 1.5 cups seedless red grapes
• 2 cups cherry tomatoes
• 1 large shallot
• 3 garlic cloves
• 4 cups vegetable broth
• 1/2 cup dry white wine
• 3/4 cup grated Parmesan cheese
• 1 tbsp fresh thyme leaves
• 1/3 cup fresh basil
• 3 tbsp extra-virgin olive oil
• 2 tbsp unsalted butter
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp lemon zest

Instructions

1. 1Rinse the farro under cold water and drain well. Warm the vegetable broth in a saucepan over low heat so it stays hot throughout cooking.
2. 2Halve the grapes and cherry tomatoes. Finely dice the shallot and mince the garlic.
3. 3Heat olive oil in a wide heavy pot or deep skillet over medium heat. Add the shallot and cook 3 to 4 minutes until soft and translucent.
4. 4Stir in the garlic and farro, toasting the grains 2 minutes until they smell nutty and look slightly glossy.
5. 5Pour in the white wine and stir constantly until it is mostly absorbed and the alcohol aroma fades, about 2 minutes.
6. 6Add a ladle of hot broth and stir frequently until the liquid is nearly absorbed. Continue adding broth one ladle at a time, stirring often, for 25 to 30 minutes total until the farro is tender with a pleasant chew.
7. 7When the farro is almost done, fold in the halved grapes and cherry tomatoes along with the thyme. Cook 3 to 4 minutes more so the tomatoes release juices and the grapes warm and plump without collapsing completely.
8. 8Remove from heat and stir in the butter, grated Parmesan, lemon zest, salt, and pepper until creamy and glossy. Taste and adjust seasoning.
9. 9Tear basil leaves over the top and drizzle with a final thread of olive oil. Serve immediately in warm bowls while the farro is still loose and the produce tastes bright.