Farrotto With Tomatoes And Pecorino Recipe

Name: Farrotto With Tomatoes And Pecorino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups whole-grain farro; 2 teaspoons fine sea salt; 1 bouquet garni (1 sprig rosemary, 1 sprig sage and 1 garlic clove tied together in cheesecloth); 7 tablespoons extra-virgin olive oil; 2 peeled garlic cloves, chopped; 3 cups cherry tomatoes, stemmed and halved; 10 basil leaves; Pinch of red pepper flakes, crushed; 1 to 1 1/2 cups vegetable broth; 6 tablespoons grated Pecorino cheese; Freshly ground black pepper to taste; Optional shavings of Pecorino cheese

Servings: persons

1 1/2 cups whole-grain farro
2 teaspoons fine sea salt
1 bouquet garni (1 sprig rosemary, 1 sprig sage and 1 garlic clove tied together in cheesecloth)
7 tablespoons extra-virgin olive oil
2 peeled garlic cloves, chopped
3 cups cherry tomatoes, stemmed and halved
10 basil leaves
Pinch of red pepper flakes, crushed
1 to 1 1/2 cups vegetable broth
6 tablespoons grated Pecorino cheese
Freshly ground black pepper to taste
Optional shavings of Pecorino cheese

1
Rinse the farro in a fine sieve and rinse under cool running water.
2
Transfer to a large, heavy saucepan and cover with 1 1/2 inches of water.
3
Add the salt and bouquet garni.
4
Bring to a boil, reduce heat and allow to simmer, uncovered, for 15 minutes.
5
Drain, and spread the farro in a shallow pan to cool off.
6
Drizzle with 1 tablespoon of the olive oil, mix well and let rest.
7
Place a heavy saucepan over medium-high heat, add 4 tablespoons of oil and the garlic, and saute for 1 minute.
8
Add the tomatoes, 5 basil leaves and hot red pepper to taste.
9
Add the farro, mix very well and add 1/4 cup of the vegetable broth.
10
Cook over medium heat, stirring slowly and constantly.
11
Add more broth when the farro has absorbed the previous liquid.
12
Keep adding broth until the farro is tender but still has a bit of bite, about 17 minutes.
13
Stir in the grated Pecorino, the remaining basil leaves and the rest of the oil.
14
Stir well.
15
Season to taste with salt and pepper.
16
Serve the farrotto in soup bowls, topped with shaved Pecorino, if desired.

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups whole-grain farro, 2 teaspoons fine sea salt, 1 bouquet garni (1 sprig rosemary, 1 sprig sage and 1 garlic clove tied together in cheesecloth), 7 tablespoons extra-virgin olive oil, and more.

Yes, Farrotto With Tomatoes And Pecorino falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Farrotto With Tomatoes And Pecorino

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions