Farro With Spring Vegetables

Name: Farro With Spring Vegetables
Ingredients: 4 1/2 cups vegetable broth; 1 1/2 cups farro, dry; 2 tablespoons butter; 1 tablespoon olive oil; 4 scallions, sliced thin; 8 ounces asparagus, woody ends removed and sliced into 1/2 inch rounds; 3/4 cup fresh peas; 1/2 teaspoon Kosher salt; 1 tablespoon white wine vinegar; 3/4 cup Parmesan cheese; 5 mint leaves, chopped; 1/4 cup ricotta cheese; 2 radishes, thinly sliced

13 ingredients

4 steps

Ingredients

4 1/2 cups vegetable broth
1 1/2 cups farro, dry
2 tablespoons butter
1 tablespoon olive oil
4 scallions, sliced thin
8 ounces asparagus, woody ends removed and sliced into 1/2 inch rounds
3/4 cup fresh peas
1/2 teaspoon Kosher salt
1 tablespoon white wine vinegar
3/4 cup Parmesan cheese
5 mint leaves, chopped
1/4 cup ricotta cheese
2 radishes, thinly sliced

Directions

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 1/2 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.