Farrotto Primavera Tarifi

Malzemeler

• 1/2 Cup Finely Diced Onion, 2 Tablespoons Olive Oil, 2 Tablespoons Butter, 1 1/2 Cups Farro, 1 Cup Dry White Wine, 6+ Cups Low Sodium Chicken (or Vegetable) Broth, Salt & Pepper, 1 Cup Trimmed Asparagus Cut Into 1 Inch Pieces, 1 Cup Shelled Spring Peas, 1 Cup Shelled & Skinned Fava Beans1/2 Cup Chopped Fresh Parsley. To Finish: 2 Tablespoons Unsalted Butter, 1/3 Cup Grated Pecorino Romano Cheese. To Serve: Cracked Black Pepper, Grated Pecorino Romano Cheese

Hazırlanışı

1. Heat the broth in a saucepan and keep warm on low heat. In a heavy bottomed saucepan, heat the olive oil and butter and cook the onion until it is transparent and soft. Add the farro, and stir well coating it with the oil mixture and cook for a few minutes to toast. Add the white wine, and cook over medium heat stirring often until the wine has been absorbed. Begin to add a ladle of broth, stirring it into the farro, adding more as each ladle full gets absorbed. Continue to cook the farro in this fashion for about 20 to 25 minutes or until you have about five minutes of cooking time left. (The farro is just about finished) Add the peas, asparagus, fava beans and parsley and mix well. Season with salt and pepper to taste and cook for another five minutes or until the farro is cooked but still remains a little chewy to the bite (al dente). Remove from the heat and stir in the butter and grated Pecorino Romano cheese. Serve in individual bowls, offering additional grated cheese, and cracked black pepper at the table.

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