Tomato and Basil Farro Risotto

1 hour Prep Time
1 hour
15 minutes Cook Time
8 Servings

Instead of using traditional arborio rice, this version uses cooked farro to add hearty whole grains and a whole lot of texture to this creamy tomato dish. The star of this recipe though is the Tuttorosso San Marzano Style Peeled Pear Tomatoes in Juice with Basil & Sea Salt. They add the perfect touch of sweetness to the dish and the low acidity in these tomatoes makes them perfect for this creamy farro risotto.

Ingredients

Instructions

Step one

Bring a large pot of salted water to a boil. Add the farro and cook for about 25-30 minutes, or until tender, but with a slight bite. Drain and set aside.

Step two

While the farro is cooking, add the tomatoes and the chicken stock to a high speed blender and process until smooth. Place tomato mixture in a small saucepan and place over low heat.

Step three

Meanwhile, in a medium Dutch oven, heat the butter and olive oil over medium heat. Once the butter has melted, add the shallot and garlic. Season with salt, red pepper flakes, and black pepper; cook for about 3 minutes, or until the shallot has softened and garlic is golden brown. Add the cooked farro and toss to coat in the butter. Add the tomato paste and stir to combine, cook for 1 to 2 minutes.

Step four

Add the wine to the pan to deglaze, scraping up any brown its that have formed on the bottom. Cook until the wine reduces by half, about 2 minutes.

Step five

Add the tomato and chicken stock mixture, one cup at a time, stirring constantly. Repeat with remaining tomato mixture, cooking for a total of 15 minutes. Once all of the liquid has been added, remove from the heat and season with salt and pepper to taste. Then add the mascarpone and Parmesan cheese, folding gently to combine. Garnish with fresh basil before serving.

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