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Ingredients

• 1 1/2 cups  farro, rinsed (see Tip)
• 1 leaf  fresh sage
• 1 sprig  fresh rosemary
• 1 tablespoon  extra-virgin olive oil
• 1/2 cup  finely chopped onion
• 1 teaspoon  finely chopped garlic
• 1 15-ounce can  diced tomatoes, drained well
• 1 10-ounce box  frozen artichoke hearts, thawed and coarsely chopped
• 1/4 cup  torn fresh basil leaves
• 1/2 teaspoon  coarse salt
•   Freshly ground pepper, to taste
• Pinch of  crushed red pepper
• 1 1/2-2 cups  reduced-sodium chicken broth, vegetable broth or water
• 1/2 cup  grated Pecorino Romano cheese, divided
• 1 teaspoon  freshly grated lemon zest

Description

Here Farro Stands In For Rice In A Risotto-like Dish, Full Of Tomatoes, Artichokes And Fresh Basil.

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