Spinach Farro Risotto
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.