Farrotto With Artichokes

Ingredients

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

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