Farrotto Primavera Food
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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