Farro Risotto Recipe

Tomato Essence

  • 3 oz Olive Oil
  • 1 Tbsp Crushed Garlic
  • 1 each Small Yellow Onion (Chopped, large)
  • 1 each #5 Can Tomatoes (Diced in Juice)
  • 1/2 oz Fresh Basil
  • as needed Modified Food Starch
  • To taste, Salt and Pepper Mix

-In a steep sided sauce pan
-Sweat onions and garlic in olive oil until tender
-Add tomatoes in juice and cook for ten minutes
-Add fresh basil and then puree and strain (reserve liquid)
-Whisk food starch into liquid to thicken until smooth
-Add salt and pepper to taste

The pulp from the tomato can be used as a base for soup or any number of applications.


  • 1 # Farro
  • 1 qt. Water or Stock
  • 1 each Small Yellow Onion (Diced)
  • 1 tbsp. Olive Oil

-In a small pot, over medium-high heat, add olive oil and saute onion until translucent.
-Add Farro and toast lightly, add water and bring to a boil, reduce heat and simmer covered for 15 min.
-Lay out on a sheet pan to cool.

Yields: 12 half cup portions

Farro Risotto

  • 6 cups Farro (cooked and cooled)
  • 2 tbsp Olive oil
  • 2 tsp Garlic (minced)
  • 1 tbsp Shallots (minced)
  • 2 tbsp White wine
  • 1 cup Zucchini and/or Yellow Squash (julienne)
  • 1 cup Grape Tomatoes (halved)
  • ¾ cup Portobello Mushrooms (roasted and julienne)
  • 2 cups Heavy Cream
  • 1 cup Parmesan cheese (shredded)
  • To taste Salt and pepper

– In a large saute pan, over medium-high heat, add olive oil and saute garlic and shallots until translucent
– Add zucchini/squash and grape tomatoes, saute lightly and deglaze pan with white wine
– Add farro and heavy cream and reduce to thicken
– Add mushrooms and parmesan cheese and melt into mixture
– Salt and pepper to taste

To plate:
Ladle tomato essence into base of bowl to create a frame for the farro
Spoon farro into center, garnish with basil chiffonade

Food handcrafted with care.

We take pride in sourcing products from local growers, ranchers, cheese makers, and dairies. Everything is made in house - from hand-cut french fries to ice cream from scratch, to pickled local veggies.
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Asheville, NC 28801
(828) 575-2667

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