Farro Risotto with Roasted Cherry Tomatoes and Baby Spinach

By LATM428

Ingredients

• (3) Cups of Farro
• (3) Cups of Water (This is an approximate amount, it may be a little more)
• (3) Pints of Cherry Tomatoes
• (3) Bags of Baby Spinach
• (9) Tablespoons of Olive Oil
• (3) Medium Shallots (Diced)
• (9) Garlic Cloves (Minced)
• (1) Cup of White Wine (I used Pinot Grigio)
• (4) 32oz Low Sodium Free Range Organic Chicken Broth (Low Sodium because you add Salt to taste)
• (6) Tablespoons of Butter
• (1) Cup of Parmigiano Cheese
• Salt and Pepper to taste

Details

Cooking time 120mins

Preparation

Step 1

Soak (3) cups of Farro in (3) cups of Water for 30 minutes (if you need more water, add it, you want the Farro to be fully covered).

Preheat the oven to 400°. Add the Tomatoes to a bowl with (3) tablespoons of Olive Oil, Salt and Pepper. Once the oven is heated up, roast the Tomatoes for 25 – 30 minutes or until the Tomatoes begin to burst. Place the Chicken Broth in a sauce pan; heat over medium heat until it is just simmering.

Meanwhile, heat (6) tablespoons of Olive Oil in a stock pot over medium heat; add the chopped Shallot and sauté until softened (approximately 2 minutes). Add the (9) cloves of minced Garlic and sauté for another 2 minutes.

Add Farro to the pot and sauté until lightly toasted (approximately 3 minutes). Add (1) cup of Wine, stir until evaporated (approximately 2 minutes).

Add 1 cup of Chicken Broth and stir constantly until completely absorbed. Continue to add the Stock (1 cup at a time) until the Farro is creamy and cooked through. Add the Butter and let it melt fully. Add Spinach (1) bag at a time until it is fully wilted down. Stir in (1) cup of Parmigiano Cheese, when it’s fully melted, add the Roasted Tomatoes, salt, and pepper (to taste) and stir until it’s blended nicely. Let sit for 15 minutes and serve. Enjoy!