4 cups cherry tomatoes
olive oil for roasting and sautéing
handful fresh thyme stems
½ medium brown onion, finely diced
2 large garlic cloves, finely diced
1½ cups farro
½ cup white wine
5 cups vegetable stock
1 cup finely grated parmesan
½ cup toasted pine nuts
sea salt and ground black pepper
green salad (I used baby leaf kale)
Preheat the oven to 150°C.
Toss the cherry tomatoes with olive oil, fresh thyme and sprinkle with sea salt and ground black pepper. Roast for 70 minutes until cooked and slightly shrivelled. Set aside to cool for 15 minutes before adding to the risotto.
Heat a generous glug of olive oil in a sauté pan over a medium heat. Add the onion and garlic, sautéing until tender and translucent. Add the farro and the wine to the pan and cook for one minute.
Start adding the stock ½ cup at a time while stirring continuously. Add a little more liquid when it starts to
be absorbed. Continue adding the stock until the farro is tender (though it will still have a little bite) and the risotto has a creamy texture. Stir through the parmesan.
Gently fold through the roasted tomatoes and pine nuts. Season with sea salt and ground black pepper. Serve with a green salad.