farro risotto with cannellini beans, basil and parmesan
1 1/4 cups farro
2 tablespoons extra-virgin olive oil
1 tablespoon butter
1 shallot or 1/2 small red onion, finely chopped
1 garlic clove, finely chopped
½ teaspoon crushed red chili pepper
1 (14 oz) can crushed or chopped tomatoes
1/2 cup freshly grated Parmesan cheese, plus additional for serving
1 1/2 cups cooked or 1 (14-ounce) cannellini beans, drained
1 cup fresh basil leaves, chopped
Cook the farro in a large saucepan of boiling water seasoned with 2 teaspoons salt and cook until done — when the grains are plump with a slight resistance in the center — 20-25 minutes. Scoop out and reserve 1 cup of the cooking water before draining.
In a 10 - 12" skillet or sauté pan, add the oil and butter over medium heat; stir in the shallot and cook until softened (but not browned). Add the garlic and chili and cook a few seconds.
Stir in the tomatoes, 1/2 teaspoon salt and 1/2 cup of the reserved cooking water and bring to a simmer. Cook for about 10 minutes, then add the cheese and beans, stirring to incorporate.
Add the farro to the mixture, stirring gently; add more water if it seems too thick – it should be a little saucy. Scatter the basil over the farro and taste for seasoning. Serve with additional cheese at the table.
Coursesvegetarian main dish
Recipe by Familystyle Food at https://familystylefood.com/farro-risotto-with-cannellini-and-basil/