Farrotto with Artichokes

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Here farro stands in for rice in a risotto-like dish, full of tomatoes, artichokes and fresh basil.

Farrotto with Artichokes
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 60 minutes (25 minutes prep)

Ingredients
  • 1 1/2 cups farro , rinsed (see Tip)

  • 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 reduced-sodium chicken broth , vegetable broth or water

  • 1/2 cup grated Pecorino Romano cheese , divided

  • 1 teaspoon freshly grated lemon zest

Directions
  1. Place farro in a large saucepan and cover with about 2 inches of water. Add sage and rosemary. 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. Remove the herbs and drain.

  2. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until soft and beginning to brown, 3 to 5 minutes. Add garlic and cook, stirring, for 1 minute. Stir in the farro, tomatoes, artichokes, basil, salt, pepper and crushed red pepper.

  3. Add 1/2 cup broth (or water), bring a boil over medium heat and cook, stirring, until most of the broth is absorbed. 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. Stir in 1/4 cup cheese and lemon zest. Serve sprinkled with the remaining 1/4 cup cheese.

Tip: Farro is a high-fiber whole grain that is an ancestor of modern wheat. It is commonly used in Italian cooking and is becoming more popular in the U.S. Find it in natural-foods stores and amazon.com.


Nutritional Facts

Servings
6
Serving Size
about 1 cup
Calories
264
Carbohydrates
44 g
Fat
6 g
Saturated Fat
2 g
Protein
10 g
Cholesterol
8 mg
Dietary Fiber
8 g
Potassium
220 mg
Sodium
559 mg
Yield
6 servings
about 1 cup each
Exchanges
2 starch
2 vegetable
1 fat
Vitamin C
25% daily value
Folate
19% dv

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