Farrotto with Artichokes

Authorlisa
Yields1 Serving
Prep Time25 minsCook Time40 minsTotal Time1 hr 5 mins
 1 1/2 cups farro rinsed (Farro is a high-fiber whole grain that is an ancestor of modern wheat; exchange with brown rice or quinoa if gluten free)
 1 leaf fresh sage
 1 sprig fresh rosemary
 1 tablespoon extra-virgin olive oil
 1/2 cup finely chopped onion
 1 teaspoon finely chopped garlic
 1 15-ounce can diced tomatoes, drained well
 1 10-ounce box frozen artichoke hearts, thawed and coarsely chopped
 1/4 cup torn fresh basil leaves
 1/2 teaspoon coarse salt
 Freshly ground pepper, to taste
 Pinch of crushed red pepper
 1 1/2-2 cups organic chicken broth, vegetable broth or water
 1 teaspoon freshly grated lemon zest
optional: 1/2 cup grated Pecorino Romano cheese, divided
1

Place farro in a large saucepan and cover with about 2 inches of water.

2

Add sage and rosemary.

3

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.

4

Remove the herbs and drain.

5

Heat oil in a large saucepan over medium heat.

6

Add onion and cook, stirring, until soft and beginning to brown, 3 to 5 minutes.

7

Add garlic and cook, stirring, for 1 minute.

8

Stir in the farro, tomatoes, artichokes, basil, salt, pepper and crushed red pepper.

9

Add 1/2 cup broth (or water), bring a boil over medium heat and cook, stirring, until most of the broth is absorbed.

10

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.

11

Stir in 1/4 cup cheese and lemon zest.

12

Serve sprinkled with the remaining 1/4 cup cheese.

Category

Ingredients

 1 1/2 cups farro rinsed (Farro is a high-fiber whole grain that is an ancestor of modern wheat; exchange with brown rice or quinoa if gluten free)
 1 leaf fresh sage
 1 sprig fresh rosemary
 1 tablespoon extra-virgin olive oil
 1/2 cup finely chopped onion
 1 teaspoon finely chopped garlic
 1 15-ounce can diced tomatoes, drained well
 1 10-ounce box frozen artichoke hearts, thawed and coarsely chopped
 1/4 cup torn fresh basil leaves
 1/2 teaspoon coarse salt
 Freshly ground pepper, to taste
 Pinch of crushed red pepper
 1 1/2-2 cups organic chicken broth, vegetable broth or water
 1 teaspoon freshly grated lemon zest
optional: 1/2 cup grated Pecorino Romano cheese, divided

Directions

1

Place farro in a large saucepan and cover with about 2 inches of water.

2

Add sage and rosemary.

3

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.

4

Remove the herbs and drain.

5

Heat oil in a large saucepan over medium heat.

6

Add onion and cook, stirring, until soft and beginning to brown, 3 to 5 minutes.

7

Add garlic and cook, stirring, for 1 minute.

8

Stir in the farro, tomatoes, artichokes, basil, salt, pepper and crushed red pepper.

9

Add 1/2 cup broth (or water), bring a boil over medium heat and cook, stirring, until most of the broth is absorbed.

10

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.

11

Stir in 1/4 cup cheese and lemon zest.

12

Serve sprinkled with the remaining 1/4 cup cheese.

Farrotto with Artichokes

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