Farro With Spring Vegetables Recipe

Name: Farro With Spring Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

255

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 1/2 cups vegetable broth, 1 1/2 cups farro, dry, 2 tablespoons butter, 1 tablespoon olive oil, and more.

Yes, Farro With Spring Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Farro With Spring Vegetables

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