Farro With Spring Vegetables
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4½ cups vegetable broth
  • 1½ cup farro, dry
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 4 scallions, sliced thin
  • 8 ounces asparagus, woody ends removed and sliced into ½ inch rounds
  • ¾ cup fresh peas
  • ½ teaspoon Kosher salt
  • 1 tablespoon white wine vinegar
  • ¾ cup Parmesan cheese, grated
  • 5 mint leaves, chopped
  • ¼ cup ricotta cheese
  • 2 radishes, thinly sliced
Instructions
  1. In a medium sized saucepan, bring broth to a boil. Add farro and reduce heat to medium. Cook for 15-20 minutes, until farro is tender. Drain but reserve cooking liquid.
  2. Meanwhile, heat butter and olive oil over medium heat in large skillet. Add scallions and cook for 1 minute, until fragrant. Stir in asparagus, peas, and salt. Cook for about 5 minutes, until vegetables soften.
  3. Add in vinegar and cook for 30 seconds. Stir in drained farro and cook for about 3 minutes, then toss in Parmesan cheese. Add ½ cup reserved cooking liquid from the farro, and stir until a nice, creamy sauce forms. Add additional liquid if needed. Stir in mint and adjust salt to taste.
  4. Divide farro among 4 bowls. Add a tablespoon of ricotta to each one, a few slices of radish, and some freshly ground black pepper.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2017/06/13/farro-spring-vegetables/