Tomato Asiago Farro Risotto
Prep Time: 15 mins | Cook Time: 30 mins | Course: Dinner | Serves: 6
Asiago cheese and tomatoes accent this lovely take on a risotto using the wheat-grain farro with its chewy texture and nutty flavor. Inspired by Food & Wine from November 2009.
¼ cup olive oil, divided
1 onion, diced
1 ½ cups farro
3 cloves garlic
¼ cup dry white wine, optional but flavorful
1-quart chicken broth, or water
1 15 oz can crushed tomatoes
½ cup asiago cheese, grated
Salt and pepper, to taste
2 green onions, chopped
3 Tbsp parsley, chopped
Drizzle half of the olive oil into a large skillet over medium heat, and stir onion until translucent and soft, about 3 minutes. Add farro and garlic, stirring to coat with oil for 1 minute. Add wine and allow the farro to nearly absorb it, then add in the chicken broth and tomatoes. Turn the heat down and simmer for about 25 minutes until the farro is tender with a lovely creamy tomato sauce. Stir in the cheese, remaining olive oil, salt, and pepper. Garnish with green onions, parsley, and more asiago cheese just before serving.