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Farrotto with Artichokes

  • 25 m
  • 1 h
Marie Simmons
“Here farro stands in for rice in a risotto-like dish, full of tomatoes, artichokes and fresh basil.”


    • 1½ cups farro, rinsed (see Tip)
    • 1 leaf fresh sage
    • 1 sprig fresh rosemary
    • 1 tablespoon extra-virgin olive oil
    • ½ 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
    • ¼ cup torn fresh basil leaves
    • ½ teaspoon coarse salt
    • Freshly ground pepper, to taste
    • Pinch of crushed red pepper
    • 1½-2 cups reduced-sodium chicken broth, vegetable broth or water
    • ½ cup grated Pecorino Romano cheese, divided
    • 1 teaspoon freshly grated lemon zest


  • 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 ½ cup broth (or water), bring to 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 ½-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 ¼ cup cheese and lemon zest. Serve sprinkled with the remaining ¼ 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
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