Shortcut Farro Risotto with Tomatoes
Serves 4
10 mins prep
35 mins cook
45 mins total
This easy, no-stir farro risotto combines pearled farro with with canned tomatoes, cannellini beans and plenty of Parmesan cheese
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Cook the farro in a large saucepan of boiling water seasoned with 2 teaspoons salt. Cook 20-25 minutes, or when the grains are plump with a slight resistance in the center. Scoop out and reserve 1 cup of the cooking water before draining.
In a 10-12" skillet or sauté pan, add the oil and butter over medium heat. Stir in the shallot and cook until softened (but not browned). Add the garlic, thyme and chili and cook a few seconds until the garlic smells fragrant.
Stir in the tomatoes, ½ teaspoon salt and ½ cup of the reserved cooking water Bring to a simmer. Cook for 10 minutes, then add the cheese and beans, stirring to incorporate.
Add the farro to the mixture, stirring gently. Add more of the reserved cooking water if it seems too thick – it should be a little saucy. Generously top the dish with additional cheese and serve.
