On a recent trip to San Francisco, my friend suggested we try Barbacco, which was delicious. I ordered the farro “risotto” with mushrooms. The waiter asked me if I’d ever eaten farro before–apparently, other diners were expecting true risotto, where farro brings a chewier texture and nuttier flavor.
Since I liked Barbaccos’ farro dish so much, I decided to try to make it myself. I found this farotto primavera recipe, but adapted it to work with things I already had in the house.
This asparagus farro risotto recipe is a really great stand-alone vegetarian dish, or would be a great side dish with chicken or pork. If you’re vegan, you could easily remove the cheese and the butter for a lighter and animal-product-free version.
Asparagus Farro Risotto
1 shallot, diced
2 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons butter
2 cups farro
1 1/4 cup dry white wine
3-4 cups low sodium vegetable broth
Salt & Pepper
1 cup asparagus cut into 1 inch pieces
1 cup peas (I used frozen)
2 Tablespoons unsalted butter
1/3 cup grated Parmesan cheese
- Prepare vegetables as desired. You can blanch them. I chose to roast my asparagus for a richer flavor.
- In a heavy saucepan, heat the olive oil and butter and cook the shallot until it is transparent and soft.
- Add the garlic and farro. Stir, coating it with the oil mixture and cook for a few minutes to toast.
- Add the white wine, and cook over medium heat stirring often until the wine has been absorbed.
- Begin to add a cup of broth at a time, stirring it into the farro, adding more as each cup gets absorbed.
- Continue to cook the farro in this fashion for about 25-30 minutes or until the farro is al dente.
- Add the peas and asparagus and mix well.
- Remove from the heat and stir in the butter and grated Parmesan cheese.
- Serve in individual bowls, offering additional grated cheese, and cracked black pepper at the table.
Have you tried farro before?