Farro is a grain that I adore. It has great texture, is packed with protein, is low in gluten, and I have been itching to cook with. Unfortunately, I always have a hard time finding it, so when I came across some in a market the other day, I decided to splurge a little on the pricey package. I set out to prepare a light farro salad, but after considering running to the market for some fresh arugula, I examined my refrigerator for leftover ingredients and quickly changed my mind. With leeks and a green tomato in hand, I started chopping and sautéing ingredients for my impromptu dish. By the time the farro finished cooking and I added it into the sautéed veggies and topped with some parmigiano reggiano, I realized I had made myself a risotto.
Better yet, I had made myself a risotto sans the butter. Typically, when I imagine risotto, I think of an overly creamy, heavy meal that leaves me in a food coma. This dish however, was light and creamy without sacrificing flavor in any way, and I didn’t feel like falling asleep when I finished eating it. Best of all, it is extremely simple to make. Here’s the recipe…
1 1/2 cups farro
2 leeks (white and light green parts only)
1 green tomato (chopped finely)
1 tbsp extra virgin olive oil
2 1/4 cups of vegetable broth
Juice of 1/2 a lemon
1/2 cup grated parmigiano reggiano
salt and pepper to taste
Bring small pot of half water and and half vegetable broth to boil and add 1 1/2 cups of farro. Let cook for about 15 minutes or until tender and strain. In a saucepan, add olive oil and leeks and sauté over medium-high hit or until leeks soften. Add tomatoes, farro, 1/4 cup vegetable broth and lemon juice. Sauté for a few minutes, add parmigiano reggiano and salt and pepper to taste, stir together and serve.