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Spinach Farro Risotto

Course Dinner, Main Course
Total Time 1 hour
Servings 3

Ingredients

Roasted Tomatoes

  • 1 cup cherry tomatoes halved
  • 1/2 tsp garlic minced
  • 1 tsp balsamic vinegar
  • 1/4 tsp fresh rosemary chopped
  • 1/8 tsp salt
  • 1/16 tsp pepper
  • 1 tsp olive oil

Risotto

  • 1/2 onion diced 1 cup
  • 5 cloves black garlic plus more for garnish
  • 3 tbsp butter divided
  • 1 tbsp oil
  • 1/4 tsp fresh rosemary chopped
  • 1 cup farro
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 5 cups water
  • 1/2 tsp balsamic vinegar
  • 4 cups spinach

Instructions

Roasted Tomatoes

  • Preheat the oven to 350 degrees. Slice the tomatoes in half and place on a lined sheet pan. Mix with garlic, balsamic, rosemary, salt, pepper, and oil. Roast in the oven for 30-45 minutes. They should still be a little juicy. Remove from oven and serve warm.

Risotto

  • Heat a large pot with 1 T butter and oil, over medium heat. Add the onion and black garlic to the pot. Cook until the onions have softened. Add the farro and the rosemary. Toast for 1-2 minutes. Reduce the heat to medium low and begin adding the water one cup at a time. Let the liquid absorb before adding the next cup. Stir the farro frequently. Reduce the liquid until the farro has a creamy consistency. Turn off the heat and add the salt, pepper, spinach, balsamic, and 2 T butter. Spoon onto 3 plates. Garnish with tomatoes, black garlic, and rosemary.