Accept Credit Cards Online
sign up today
For recipes, new items, specials and more!
additional help
Order Help
Shipping Details
Sitemap
About Us
Contact Us
Recipes
Gift Certificates
We Gift Wrap
Related Links

OliveNation is upfront
Home  >  Recipes  >  Grains

Farro Risotto with Parmesan & Pea Shoots

Serves 4-6
Cook Time 40 minutes

2 Tbsp. Colle Del Giachi Extra Virgin Olive Oil
1 medium onion, chopped
2 cloves garlic, minced
1 1/2 c. Farro, rinsed and drained
1/4 c. dry white wine
2 1/2 c. Organic Vegetable Broth
Trapani Sea Salt, to taste
2 c. pea shoot leaves (or spinach leaves, shelled peas, fava beans, chopped asparagus...vary as you like)
1/2 c. Parmigiano-Reggiano cheese, grated
freshly ground Tellicherry Black Pepper

Heat a large saucepan over medium heat. Add Colle Del Giachi Olive Oil, onion and garlic to the pan, sprinkle with a little Trapani Sea Salt, and sauté until onion is translucent, 10 minutes.
Add Farro and cook for 5 minutes. Stir in wine and cook until wine is absorbed, about 5 minutes. Stir in Organic Vegetable Broth and bring to a boil. Reduce heat, cover, and simmer on lowest heat for 20 minutes. Liquid should be absorbed and Farro should be tender/chewy. If liquid is not absorbed, cover and cook for another 5-10 minutes.
When Farro is done, stir in Parmigiano-Reggiano, pea shoot leaves, Trapani Sea Salt and freshly ground Tellicherry Black Pepper to taste. Serve with additional Parmigiano & black pepper if you like. Leftovers are good at room temperature, served atop a green salad.

Recipe adapted from and photo courtesy of www.freshtart.net

Products suggested for this recipe:

Organic Farro
Farro or spelt is pearl shaped and is packed with vitamins and minerals. Its deliciously nutty in flavor is perfect for soups, salads, desserts and baked goods.
From $3.95


More Details
Peppercorns
Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $5.15


More Details