Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, finely chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 tsp / 6g)
  • 1 1/2 cups pearled farro (300g)
  • 1/2 cup dry white wine (e.g., Sauvignon Blanc) (120 ml)
  • 6 cups low-sodium vegetable broth, heated (1.4 L)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped (50g)
  • 1/4 cup grated Parmesan cheese, plus more for serving (30g)
  • 1/4 cup chopped fresh basil leaves (15g)
  • 2 tablespoons unsalted butter (30g)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  2. Add farro to the pot and toast for 2-3 minutes, stirring constantly, until lightly fragrant.
  3. Pour in white wine and cook, stirring, until almost completely evaporated.
  4. Stir in crushed tomatoes and sun-dried tomatoes.
  5. Begin adding the warm vegetable broth, one ladle at a time, stirring constantly. Allow the farro to absorb the broth before adding more. Repeat until the farro is tender but still slightly chewy, about 25-30 minutes.
  6. Remove from heat. Stir in Parmesan cheese, butter, and fresh basil. Season with salt and pepper to taste. Serve immediately, garnished with fresh basil sprigs and extra Parmesan cheese, if desired.