Ingredients
Units
Scale
- 1 cup farro (thoroughly rinsed)
- 1 shallot finely minced
- 1 garlic clove (finely minced)
- 1/3 cup white wine
- 3 cups chicken stock (warmed)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup parmesan cheese
- Homemade Pesto or Store Bought
- Baked Stuffed Tomatoes (see below)
Instructions
- Soak the farro for 10 minutes and drain.
- Heat the broth in a small saucepan and keep warm over low heat.
- In a large saucepan or Dutch oven, heat the oil and butter over medium heat. Add the shallots and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until softened, about 2 minutes. Add the drained farro and cook, stirring constantly until toasted, about 3 minutes. Add the wine and stir constantly until evaporated, about 2 minutes. Add 1/2 cup of the hot broth and stir constantly until completely absorbed. Continue adding the remaining broth, 1/2 cup at a time, until the farro is creamy and cooked through, about 30 minutes. Turn off the heat and stir in the parmesan cheese and the remaining salt and pepper. Transfer to a bowl and swirl the pesto in and top with tomato. Sprinkle additional goat cheese over top, if desired.
- Prep Time: 30 minutes
- Cook Time: 30 minutes