Farro Risotto with Tomatoes and Parmesan

Name: Farro Risotto with Tomatoes and Parmesan
Yield: 8 servings
Ingredients: Unsalted Butter; Shallot; Yellow Onion; Garlic Clove; Kosher Salt; Freshly Ground Black Pepper; Organic Farro; Low Sodium Vegetable Broth; Low Sodium Chicken Broth; No Salt Added Petite Diced Tomatoes; Tomato; Halved Cherry Tomatoes; Halved Grape Tomatoes; Sugar; Grated Parmesan Cheese; Chopped Thyme; Chopped Basil

Well Plated

Serves: 8 Save

Ingredients (13)

2 tablespoons unsalted butter
1 small shallot finely diced (or 1/2 small yellow onion)
3 cloves garlic minced
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 1/2 cups uncooked farro rinsed and drained
4 cups low-sodium vegetable broth divided (or use chicken broth if you do not need the farro risotto to be vegetarian)
1 (14-ounce) can no-salt-added petite diced tomatoes or 1 pound grated fresh tomatoes
1 pint cherry or grape tomatoes halved
1/2 teaspoon sugar
1/4 cup grated Parmesan cheese plus additional for serving
1 tablespoon chopped fresh thyme
Chopped fresh basil optional