FARROTTO PRIMAVERA

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Farrotto Primavera image

Provided by Jonathan Reynolds

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14

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
1/3 cup pesto (recipe follows)
Freshly ground pepper, salt and red-pepper flakes to taste

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.

Nutrition Facts : @context http, Calories 497, UnsaturatedFat 15 grams, Carbohydrate 60 grams, Fat 21 grams, Fiber 10 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 956 milligrams, Sugar 12 grams

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