Farrotto with Confited Tomatoes
Creamy farrotto with confited tomatoes! This farro risotto is so delicious and a must make any time of year. If you like risotto, you’ve gotta try this farrotto recipe.
How gorgeous is this farrotto? The moment I made a batch of my confit tomatoes a few months earlier, I knew they would be perfect in a risotto.
Jammy, tender roasted cherry tomatoes with salt and thyme– yup, that pairs perfectly with any cooked grain, cheese, sandwich. Really, if you haven’t made those yet, you are missing out.
If you are new to farrotto, it’s essentially just risotto using farro. I prefer farro as it’s much nuttier than regular rice, which is helpful when making such a rich-tasting dish as this. The chewy, hearty farro stands up better to the slow stirring and releasing of starches, making for a creamy risotto that’s not quite as heavy.
I learned a trick for making this that I think is going to be a gamechanger in any farrotto recipe you try (including this mushroom farrotto recipe and farrotto with butternut squash recipe). Cracking it! Soaking the farro and then cracking it in a food processor (affiliate) makes for a velvety farro risotto– you have to try it.
See below for more details, or scroll down for the full recipe.
Farrotto Ingredient Notes
We love farro here! Especially in farro salads and farro soup, once you try it, I have a feeling it’s going to be your new favorite grain.
Farro is an ancient whole grain that has been cultivated for thousands of years, dating back to Mesopotamia.
There are three main varieties of farro:
- Einkorn (farro piccolo): The smallest and oldest variety.
- Emmer (farro medio): The most common variety found in U.S. stores.
- Spelt (farro grande): The largest variety.
You can use any variety of farro here. I buy the farro from Bob’s Red Mill at my local grocery store, but you can also find it online in a pinch (it’s much less expensive at the store!)
Besides farro, you’ll want a batch of my tomato confit; a fancy way of saying tomatoes roasted in olive oil and yes, they are delicious as they sound. You’ll use a generous cup of the tomatoes but you can always use more if you want extra tomato flavor. I usually stir in a cup and then garnish with a bit more when plating.
How to Make
Soak the Farro
Soak the farro with boiling water for at least 3 hours, then drain.
Crack in a food processor
Add the drained farro to a food processor and pulse 5-10 times until some but not all of the grains are cracked. This allows for easier release of the starches inside the farro, which means a much more creamier risotto!
Slowly add in the both
Just like with risotto, you’ll only want to slowly add in the broth a ladle at a time. Wait for it to be almost all absorbed, then add more. Adding all the broth at once won’t work the same way.
Keep the mixture loose
Add an extra ladle of broth to the farro before you add in the tomatoes. This helps keep it loose as it will continue to thicken as it sits. Another reason that it’s best served warm!
Stir in tomatoes and serve
Stir in the tomatoes. I call for 1- 1 1/2 cups of the tomatoes and it really is up to your preference. I’ do a generous 2 cups but that’s a LOT of tomatoes. You may prefer to start with just 1! ‘d recommend starting with 1 and then adding more from there if you’d like. Season to taste with salt and freshly ground black pepper, or red pepper for some heat.
Frequently Asked Questions
Can you make this ahead of time?
No. This recipe really tastes best as soon as you make it. It will thicken as it sits and should be made right away. That said, you can make the tomatoes ahead of time and soak the farro for easy assemble when you are ready.
How many does this serve?
If you’ve got big eaters, then this serves 2-3, especially if it’s all you are serving. If you are serving to 4 adults with good appetites, then I’d recommend doubling the recipe.
Can I add basil?
Sure! I chose parsley here since it’s easier to find and as the confit tomatoes allow you to enjoy tomatoes all year long, it felt like the best pairing. But basil or other herbs work.
Can I use an onion instead of the shallot?
Sure. You can use a finely diced onion or half an onion if you’d like instead of the shallot.
More Farro Recipes
- Mediterranean Farro Salad
- Summer Farro Salad
- Jeweled Farro Salad
- Italian Farro Bean Soup
- Butternut Squash Farrotto
If you try this farrotto with tomato confit, make sure to come back to leave a comment and a rating. Your feedback helps other readers, and seeing you make my recipes makes my day!
Farrotto with Confited Tomatoes
Equipment
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
- 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.Â
- Drain the farro, then place in a food processor bowl fitted with a steel blade. Pulse 5 to 10 times. Some, not all, of the farro will be broken.Â
- Place the broth in a medium saucepan over medium heat and bring to a simmer.Â
- In a separate, wide heavy skillet or saucepan, heat the oil over medium heat. Add the shallots and cook, stirring often, until very tender, about 5 minutes.Â
- 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.Â
- 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.Â
- 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.Â