FARRO RISOTTO WITH ASPARAGUS AND FAVA BEANS

FARRO RISOTTO WITH ASPARAGUS AND FAVA BEANS image

Yield 4 servings

Number Of Ingredients 11

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Ingredients

1 cup dried farro
12 ounces asparagus, trimmed and sliced 1/2-inch thick on the bias (about 3 cups)
1 pound whole fava beans, shelled (about 1 heaping cup)
2 cups low-sodium vegetable broth or water
2 tablespoons olive oil
2 medium shallots, minced
2/3 cups dry white wine
Finely grated zest of 1 lemon (about 1 packed teaspoon)
2 tablespoons minced fresh tarragon leaves
3 tablespoons minced fresh Italian parsley leaves
2 tablespoons unsalted butter (1/4 stick)

Steps:

Soak farro in cold water for 20 minutes, drain and rinse well. Bring a large pot of heavily salted water to a boil over medium-high heat, add farro, and simmer 20 minutes. Drain then cool by rinsing under cold water; set aside. Boil water, add asparagus and cook until it is just tender, about 3 minutes. Remove asparagus from water and place in a single layer on a large plate or baking sheet to cool. Return water to a boil and add shelled fava beans; cook until tender but not soft, about 1 minute. Drain beans and rinse under cold water until cool enough to touch. Remove the thin, pale green skin that covers each bean and discard. Place skinned beans on the plate or baking sheet with the asparagus. Heat vegetable broth in a small saucepan over medium-high heat until it comes to a simmer, then reduce heat to low so it is at a bare simmer while you prepare the risotto. Heat olive oil in a medium saucepan over medium-high heat. When it shimmers, add shallots and season with salt and black pepper. Cook, stirring occasionally, until shallots are softened but not browned, about 2 minutes. Add cooked farro and stir to coat grains in oil; cook farro until outer coating of grain is glossy and a toasty aroma rises from the pot, about 3 minutes. Add wine and stir until it has evaporated. Add a ladleful of warm broth and cook, stirring frequently, until farro has almost completely absorbed it, about 2 minutes. Add another ladleful of broth and stir until almost all of it is absorbed. (Do not let the pan get dry-there should be a constant veil of stock over the farro at all times.) Continue adding ladlefuls of broth, stirring frequently and tasting regularly, until farro is tender but firm to the bite. The indentation in the farro grain will open and puff when completely cooked, about 15 to 20 minutes. Remove the saucepan from heat and gently fold in asparagus, fava beans, lemon zest, tarragon, parsley, and butter.