Summer Vegetable Farro Risotto

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
  

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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.