Garlic Basil Sausage Farrotto

Makes 6 servings

This whole-grain Garlic Basil Sausage Farrotto is one of my favorite dishes. Farrotto is similar to risotto, but swaps out the traditional rice for farro. The addition of sausage makes this a meal that’s filling enough to serve for both lunch and dinner. Each bite is creamy but also has that slight bite of crunch, with the bright flavors of fresh garlic, basil and lemon juice complementing the nutty farro. If you’ve never used farro, there’s no better time to start—this nutritious grain is way healthier than white rice and, in my opinion, it tastes a lot better, too.

INGREDIENTS

2 cups farro
2 tbsp. olive oil
⅓ small onion, chopped
4 cloves garlic, chopped
¼ tsp. kosher salt, divided
½ tsp. freshly ground black pepper, divided
½ cup dry white wine
4 cups low-sodium chicken broth, heated over low heat
1½ lb. sausage (any kind)
1 cup coarsely chopped fresh basil leaves
3 tbsp. unsalted butter
2 tbsp. freshly squeezed lemon juice

INSTRUCTIONS

1. Place the farro in a large saucepan and cover with 2 inches of water. Bring to a boil, then reduce the heat to low and simmer until the farro softens, but still has a firm bite, 20–30 minutes. Drain and set aside.
2. In the same pan, heat the oil over medium heat until it shimmers. Add the onion and cook 3–5 minutes, until soft. Add the garlic and cook for another minute. Stir in the farro, then add a pinch of kosher salt and a generous amount of pepper.
3. Add the wine and stir with a wooden spoon to the bottom of the pan. Continue to stir for 1 minute, until all the liquid has evaporated.
4. Add one-third of the warm broth and simmer until the farro has absorbed almost all the broth, stirring. Continue adding the broth and stirring until the farro is creamy, 8–10 minutes in all. Reserve the remaining broth—at this point, there should be at least half a cup of broth left. 
5. Season the sausage with kosher salt and pepper and add to the pan. Keep stirring until the sausage becomes caramelized on both sides, 2–3 minutes. If needed, add more broth to reach the desired texture and taste. Remove from the heat and stir in the basil, butter and lemon juice. Season to taste with kosher salt and pepper and serve immediately

NUTRITION • PER ONE SERVING

Calories 590
Total Fat 34g (44%)
Saturated Fat 12.77g (64%)
Trans Fat 0.235g
Total Carbohydrate 48g (17%)
Dietary Fiber 9g (32%)
Total Sugars 1g
Includes 0g
Added Sugars (0%)
Cholesterol 115mg (38%)
Sodium 1150mg (50%)
Protein 21g (42%)
Vitamin D 1mcg (4%)
Calcium 50mg (4%)
Iron 2.94mg (15%)
Potassium 451mg (10%)
Phosphorus (20%)

This AMAZING Recipe can be found in my Mediterranean Meals on a Budget cookbook here