The term risotto is often thought to reference rice, but it actually pertains more to the method of cookery than the grain used. This technique is a great way to use an ancient grain to create an earthy, nutty and toothsome delight!

Preparation

Heat oven to 275°F.

To make roasted tomatoes, split tomatoes and place cut-side up on a lined baking sheet. Sprinkle with chopped thyme, salt and sugar and drizzle with olive oil. Roast in oven for 35–45 minutes, or until the tomatoes have lost about half of their moisture. 

For the risotto, heat the olive oil in a Dutch oven over medium-low heat. Add the onion and farro and sauté until the onion is coated and slightly translucent, about 3 minutes. Add the warmed broth one ladle at a time, stirring constantly and waiting until the liquid is absorbed before adding more. Cook until the grain is tender and appears creamy, about 20 minutes. Add the mushrooms, green beans and roasted tomatoes with the last ladle of stock and continue to stir until nearly absorbed.

Turn the heat off, add butter and half of the Parmesan. Season to taste with salt, pepper and lemon juice. Garnish with remaining Parmesan and serve immediately.