Farrotto with Artichokes
Authorlisa
Place farro in a large saucepan and cover with about 2 inches of water.
Add sage and rosemary.
Bring to a boil; reduce the heat and simmer, uncovered, until the farro is tender but still firm to the bite, 20 to 30 minutes.
Remove the herbs and drain.
Heat oil in a large saucepan over medium heat.
Add onion and cook, stirring, until soft and beginning to brown, 3 to 5 minutes.
Add garlic and cook, stirring, for 1 minute.
Stir in the farro, tomatoes, artichokes, basil, salt, pepper and crushed red pepper.
Add 1/2 cup broth (or water), bring a boil over medium heat and cook, stirring, until most of the broth is absorbed.
Repeat with the remaining broth (or water), adding it in 1/2-cup increments and stirring until it’s absorbed, until the farro is creamy but still has a bit of bite, about 10 minutes total.
Stir in 1/4 cup cheese and lemon zest.
Serve sprinkled with the remaining 1/4 cup cheese.
Ingredients
Directions
Place farro in a large saucepan and cover with about 2 inches of water.
Add sage and rosemary.
Bring to a boil; reduce the heat and simmer, uncovered, until the farro is tender but still firm to the bite, 20 to 30 minutes.
Remove the herbs and drain.
Heat oil in a large saucepan over medium heat.
Add onion and cook, stirring, until soft and beginning to brown, 3 to 5 minutes.
Add garlic and cook, stirring, for 1 minute.
Stir in the farro, tomatoes, artichokes, basil, salt, pepper and crushed red pepper.
Add 1/2 cup broth (or water), bring a boil over medium heat and cook, stirring, until most of the broth is absorbed.
Repeat with the remaining broth (or water), adding it in 1/2-cup increments and stirring until it’s absorbed, until the farro is creamy but still has a bit of bite, about 10 minutes total.
Stir in 1/4 cup cheese and lemon zest.
Serve sprinkled with the remaining 1/4 cup cheese.
