farro

Do you do meatless Mondays? This asparagus farro risotto with sweet peas is a great choice. Farro is my new favorite grain. 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. Those are the things I prefer about farro "risotto" over traditional risotto. It's just so hearty and filling. 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. I love this recipe because it's rich, without being heavy, and the sweatness of the peas is the perfect compliment to the savory farro and cheese. Asparagus Farro Risotto Ingredients: 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) To Finish: 2 Tablespoons unsalted butter 1/3 cup grated Parmesan cheese Directions: 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?

farro

Asparagus Farro Risotto with Sweet Peas