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Farro Risotto with Pea Shoots & Parmesan

Difficulty:Easy

Ingredients

  • ■   4 oz garlic
  • ■   8 oz Farro
  • ■   Organic Vegetable Broth
  • ■   ground Tellicherry Black Pepper

Description

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

  • 1. Heat a large saucepan over medium heat.
  • 2. 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.
  • 3. Add Farro and cook for 5 minutes.
  • 4. Stir in wine and cook until wine is absorbed, about 5 minutes.
  • 5. Stir in Organic Vegetable Broth and bring to a boil.
  • 6. Reduce heat, cover, and simmer on lowest heat for 20 minutes.
  • 7. Liquid should be absorbed and Farro should be tender/chewy.
  • 8. If liquid is not absorbed, cover and cook for another 5-10 minutes.
  • 9. When Farro is done, stir in Parmigiano-Reggiano, pea shoot leaves, Trapani Sea Salt and freshly ground Tellicherry Black Pepper to taste.
  • 10. Serve with additional Parmigiano & black pepper if you like.
  • 11. Leftovers are good at room temperature, served atop a green salad.
  • 12. Recipe adapted from and photo courtesy of www.freshtart.net

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