FARROTTO PRIMAVERA
Provided by Jonathan Reynolds
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
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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- Add the farro. Continue to stir and cook, so that the farro gets coated lightly in oil and mixes well with the onion.
- Add the white wine. Stir gently, allowing the wine to evaporate. When almost no liquid remains, add the chicken stock, lemon juice, salt, and one cup of water. Stir to combine. Allow the liquid to simmer and cook the farro, uncovered.
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