Italian Farrotto With Sundried Tomatoes
A fast and healthy one-pan meatless meal
Servings: 4 servings
Calories: 353kcal
Ingredients
- 1 tablespoon olive oil
- 1 small onion chopped
- ¼ cup julienned sundried tomatoes packed in oil or herbs, drained
- 2 medium garlic cloves minced
- 1 ¼ cups uncooked Farro
- ¼ cup white wine optional
- 3 cups low sodium chicken stock
- 2-3 cups loosely packed arugula or other leafy greens
- 4--5 large fresh basil leaves sliced thin
- ⅛ teaspoon Kosher or sea salt or to taste
- ⅓ cup grated Parmesan cheese optional
Instructions
- Heat oil in a large sauté pan, and sauté onions for about 5 minutes on medium-high heat until golden.
- Add sundered tomatoes and garlic and saute for another minute. Add the farro and sauté for about 30 seconds to toast farro.
- Add the wine if using, and stir until the liquid is absorbed.
- Add about 2 ¼ cups of the chicken stock to the pan. Stir to combine and bring the mixture to a boil.
- Reduce heat to low, cover, and let the farrotto simmer for 30 minutes or until Farro is tender.
- For a creamy farrotto, add extra liquid as needed, about ¼ cup at a time until the grains are cooked to the desired consistency. This should take about 10 more minutes.
- Stir in arugula or other greens and let them wilt.
- Add the fresh basil and stir to combine. Taste and season with salt.
- Add cheese if desired.
- Serve with additional grated cheese if desired.
Notes
Nutrition information is with cheese.
Store leftovers in the refrigerator for up to 3 days or in the freezer for up to 6 months. To reheat, place the farrotto in a saucepan with about ½ cup chicken stock and heat on medium heat.
To make vegan, use vegetable broth and omit the cheese.
Nutrition
Calories: 353kcal | Carbohydrates: 56g | Protein: 13g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 300mg | Potassium: 530mg | Fiber: 11g | Sugar: 2g | Vitamin A: 433IU | Vitamin C: 10mg | Calcium: 127mg | Iron: 2mg