Farrotto Primavera
Ingredients
- 6 tablespoons extra-virgin olive oil ⓘ
- 2 cloves garlic, thinly sliced ⓘ
- 1/2 cup scallions, sliced, white and green parts kept separate ⓘ
- 2 cups farro della Garfagnana ⓘ
- 1/4 cup white wine
- 6 cups vegetable or chicken stock, plus more as needed ⓘ
- 1 cup raw peas, shelled
- 1 cup asparagus, sliced on bias, tips kept separate from stems ⓘ
- 1 cup fava beans, blanched and peeled
- 8 zucchini blossoms (flowers only), optional ⓘ
- 1/4 cup chopped flat-leaf parsley ⓘ
- 1/2 cup finely grated Parmigiano- Reggiano
- 13 cup pesto (recipe follows) ⓘ
Instructions
- In a deep skillet, heat 4 tablespoons of olive oil over medium heat.
- Add garlic and white parts of scallions.
- Cook, stirring, until scallions are translucent.
- Add farro and toast 2 to 3 minutes, stirring to prevent sticking.
- Add wine and cook until most of liquid is absorbed.
- Add 2 cups of stock, adjust heat and simmer until most of liquid is absorbed, 10 to 15 minutes.
- Add 2 more cups of stock.
- Simmer 5 to 7 minutes.
- Add peas and asparagus stems and cook 8 minutes, adding more stock as necessary.
- Add fava beans, scallion tops and asparagus tips.
- Cook 5 minutes.
- Add zucchini blossoms and parsley.
- Farro should be tender, but still have some crunch.
- Remove pan from heat and stir in Parmigiano, pesto and remaining oil.
- Stir vigorously so farro is smooth, adding stock if too dry.
- Season with pepper, salt and red-pepper flakes.
- Serve immediately.
Nutrition & Diet Analysis (per serving)
491
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).