Farrotto with Confited Tomatoes

🧂 Ingredients

• 1 cup farro
• 2 cups boiling water
• 8 cups vegetable broth
• 2 tablespoons olive oil or reserved oil from the confited tomatoes
• 2 shallots

  finely chopped
• 3 garlic cloves

  minced
• 1 cup tomato confit*
• 1/4 cup finely chopped parsley
• 1/4 cup grated Parmesan

Instructions

• 1 Several hours (or the night before!), place the farro in a bowl and pour on 2
  cups of boiling water. Let sit for three hours, or overnight. 
• 2 Drain the farro, then place in a food processor [https://amzn.to/4fY3HkV] bowl
  fitted with a steel blade. Pulse 5 to 10 times. Some, not all, of the farro will
  be broken. 
• 3 Place the broth in a medium saucepan over medium heat and bring to a simmer. 
• 4 In a separate, wide heavy skillet [https://amzn.to/2Qe0IJw] or saucepan, heat
  the oil over medium heat. Add the shallots and cook, stirring often, until very
  tender, about 5 minutes. 
• 5 Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the
  farro and stir a little until the grains dry out a bit, about 1-2 minutes. 
• 6 Add a ladle of the warmed broth, enough to cover the farro. Cook, stirring
  often, until it is just absorbed. Add another ladleful or two of the broth and
  cook the same way– adding just enough, stirring until well absorbed, then
  repeat. The farro is done when it’s creamy and tender, about 25 minutes. It
  should still be somewhat loose, like a wet risotto. 
• 7 Stir in the tomatoes and another ladle of broth and cook until just warmed
  through. Turn off the heat and stir in the parsley and parmesan cheese. Taste,
  adding more salt as desired. Serve immediately. 

Nutrition Info