Farrotto Primavera Recipe

Name: Farrotto Primavera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; ⅓ cup pesto (recipe follows); Freshly ground pepper, salt and red-pepper flakes to taste

Servings: persons

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
⅓ cup pesto (recipe follows)
Freshly ground pepper, salt and red-pepper flakes to taste

1
In a deep skillet, heat 4 tablespoons of olive oil over medium heat.
2
Add garlic and white parts of scallions.
3
Cook, stirring, until scallions are translucent.
4
Add farro and toast 2 to 3 minutes, stirring to prevent sticking.
5
Add wine and cook until most of liquid is absorbed.
6
Add 2 cups of stock, adjust heat and simmer until most of liquid is absorbed, 10 to 15 minutes.
7
Add 2 more cups of stock.
8
Simmer 5 to 7 minutes.
9
Add peas and asparagus stems and cook 8 minutes, adding more stock as necessary.
10
Add fava beans, scallion tops and asparagus tips.
11
Cook 5 minutes.
12
Add zucchini blossoms and parsley.
13
Farro should be tender, but still have some crunch.
14
Remove pan from heat and stir in Parmigiano, pesto and remaining oil.
15
Stir vigorously so farro is smooth, adding stock if too dry.
16
Season with pepper, salt and red-pepper flakes.
17
Serve immediately.

1014

kcal

Calories

Fat

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Farrotto Primavera falls under the Vegetarian 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.

That's it — enjoy your meal!

Farrotto Primavera

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions