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Tuscan farro cooked risotto-style in a bright, fresh tomato sauce. This vegetarian mediterranean dish is high in protein and fiber, supporting a healthy family dinner or weight loss plan.
Heat 2 tbsp olive oil in a large skillet over medium heat; add finely diced yellow onion and sauté for 3–4 minutes until translucent.
Add minced garlic and cook for 1 minute, stirring to avoid burning. Stir in the farro and toast for 2–3 minutes until lightly fragrant.
Add halved cherry tomatoes and 0.5 tsp salt, stirring. Cook over medium heat for 5 minutes, letting the tomatoes release juice.
Pour in 1 cup of warm vegetable broth and cook, stirring frequently, until mostly absorbed. Continue adding broth, 1/2 cup at a time, waiting for each addition to absorb before adding more, over medium-low heat for 25–30 minutes.
Once farro is al dente and creamy, turn off the heat. Stir in grated Parmesan cheese, black pepper, and most of the fresh basil. Taste and adjust seasoning as needed. Let rest for 3 minutes before serving, garnished with extra basil and Parmesan.
