Best Farrotto Primavera Recipes

FARRO RISOTTO

Steps:

• In a medium bowl, mix together the farro and 4 cups of water. Soak for 30 minutes and drain well.
• Heat the broth in a small saucepan and keep warm over low heat.
• In a large saucepan or Dutch oven, heat the oil and butter over medium heat. Add the shallots and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until softened, about 2 minutes. Add the drained farro and cook, stirring constantly until toasted, about 3 minutes. Add the wine and stir constantly until evaporated, about 2 minutes. Add 1/2 cup of the hot broth and stir constantly until completely absorbed. Continue adding the remaining broth, 1/2 cup at a time, until the farro is creamy and cooked through, about 30 minutes. Turn off the heat and stir in the currants, pine nuts, feta cheese, and the remaining salt and pepper. Transfer to a bowl and serve.
• Cook's Note: To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.

MUSHROOM AND PEA FARROTTO

Steps:

• Heat a 3 1/2-quart pan over medium-high heat. Add 2 tablespoons of the oil and heat for 30 seconds. Add the mushrooms to the pan and cook, stirring often, until golden brown and all of the water cooks out, 8 to 10 minutes. Remove the mushrooms to a plate with a slotted spoon. Add the remaining 2 tablespoons oil and the leeks. Reduce the heat to medium and cook the leeks, stirring often, until soft and fragrant, about 3 minutes. Add the garlic and salt and cook 1 more minute. Add the farro to the pan and stir to coat the grains in the oil and toast slightly, 2 to 3 minutes. Deglaze with the wine and stir. Cook the farro, stirring occasionally, until the wine evaporates almost completely, about 8 minutes. Add the broth in 1-cup increments, cooking until the liquid almost completely evaporates before adding the next increment; this will take about 45 minutes to complete. Remember to stir often to create a creamy texture.
• When the farro is tender and absorbs almost all of the liquid, stir in the mushrooms, Parmigiano-Reggiano, Pecorino Romano and butter. Continue to stir until the butter is melted in and the mixture is creamy. Stir in the peas at the last minute and serve.

FARROTTO PRIMAVERA

Steps:

• 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.