Farrotto Primavera

Name: Farrotto Primavera
Total time: 50 min
Yield: 4 to 6 servings
Ingredients: 6 tablespoons extra-virgin olive oil; 2 cloves garlic, thinly sliced; 1/2 cup scallions, sliced, white and green parts kept separate; 2 cups farro della Garfagnana; 1/4 cup white wine; 6 cups vegetable or chicken stock, plus more as needed; 1 cup raw peas, shelled; 1 cup asparagus, sliced on bias, tips kept separate from stems; 1 cup fava beans, blanched and peeled; 8 zucchini blossoms (flowers only), optional; 1/4 cup chopped flat-leaf parsley; 1/2 cup finely grated Parmigiano- Reggiano; 1/3 cup pesto (recipe follows); Freshly ground pepper, salt and red-pepper flakes to taste

By Jonathan Reynolds

Updated May 23, 2024

Total Time: 50 minutes
Rating: 4(12)
Comments: Read comments

Featured in: FOOD; A Tuscan Order

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Ingredients

Yield:4 to 6 servings

6tablespoons extra-virgin olive oil
2cloves garlic, thinly sliced
½cup scallions, sliced, white and green parts kept separate
2cups farro della Garfagnana
¼cup white wine
6cups vegetable or chicken stock, plus more as needed
1cup raw peas, shelled
1cup asparagus, sliced on bias, tips kept separate from stems
1cup fava beans, blanched and peeled
8zucchini blossoms (flowers only), optional
¼cup chopped flat-leaf parsley
½cup finely grated Parmigiano- Reggiano
⅓cup pesto (recipe follows)
Freshly ground pepper, salt and red-pepper flakes to taste

Ingredient Substitution Guide

Preparation

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.