Summer Vegetable Farro Risotto

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INGREDIENTS

  • 1 tablespoon olive oil

  • 1 large onion, diced

  • 1 ½ cups farro

  • ½ cup dry white wine

  • 3 ½ cups vegetable broth

  • 1 small zucchini squash, diced

  • 1 yellow squash, diced

  • 1 ear corn, kernels

  • ¾ cup cherry tomatoes, sliced in halves

  • ½ cup parmesan cheese

  • Salt and pepper, to taste

  • ½ cup Mariani Walnuts, coarsely chopped

  • Optional: fresh herbs, for garnish

INSTRUCTIONS

  1. Heat the olive oil in a large pot over medium heat.  Add the onion and sauté for 5-7 minutes, until translucent.

  2. Add the farro and white wine.  Stir over heat for 3-4 minutes.

  3. Add 2 ½ cups of vegetable broth and bring to a simmer.  Simmer for 20 minutes, until the broth is mostly absorbed.

  4. Add the zucchini, squash, corn, tomatoes, and remaining cup of broth.  Stir and cook for 10-15 minutes, until the broth is absorbed and the vegetables are soft.

  5. Turn off the heat and stir in the parmesan, salt, pepper, and walnuts.  Garnish with fresh herbs if using.