Farro Risotto with Spinach Walnut Pesto and Roasted Tomatoes
Farro, an ancient grain with a creamy texture and slightly nutty flavor, replaces rice in this Nutritarian risotto. It is complemented perfectly by a rich walnut pesto and savory roasted tomatoes.
6 cups low sodium or no-salt-added vegetable broth
1 1/2 cups farro
3 cloves garlic, chopped
1 shallot, chopped
1/2 cup dry white wine or additional vegetable broth
10 plum tomatoes
For the Pesto:
2 cloves garlic
1/2 cup walnuts
1/4 cup balsamic vinegar
1/2 cup water
1 cup fresh basil leaves
4 cups fresh spinach
In a medium saucepot, heat broth to a simmer over medium heat. Reduce heat to low and keep warm.
Heat 2-3 tablespoons water in a large skillet and saute garlic and shallots until softened. Add farro and cook for one minute, stirring constantly. Stir in wine; cook 1 to 2 minutes or until all the wine is absorbed.
Add 1/2 cup hot broth and cook until almost absorbed, stirring occasionally. Continue adding broth in 1/2 cup increments and stirring occasionally about 45 minutes or until farro is tender.
While farro is cooking, prepare the roasted tomatoes and pesto.
Preheat oven to 350 degrees. Cut tomatoes lengthwise and remove stem portion. Place tomatoes cut side up on a rimmed baking pan that has been lightly wiped with oil. Sprinkle with black pepper and roast for about 25 minutes or until tomatoes are soft and beginning to collapse.
To make the pesto:
Add the garlic, walnuts, vinegar, water, MatoZest and nutritional yeast to a food processor or blender and blend at high speed. Turn to low speed and add the basil and spinach and blend to a chunky consistency. Set aside.
When farro is done, mix with desired amount of pesto and serve with roasted tomatoes.
Calories 391; Protein 13 g; Carbohydrates 59 g; Sugars 6 g; Total Fat 10.1 g; Saturated Fat 0.8 g; Cholesterol 0 mg; Sodium 209 mg; Fiber 11.8 g; Beta-Carotene 2075 ug; Vitamin C 27 mg; Calcium 126 mg; Iron 4.6 mg; Folate 85 ug; Magnesium 61 mg; Potassium 537 mg; Zinc 1 mg; Selenium 1.4 ug