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Asparagus and Pea Farrotto

  • 4servings

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, B12, H, C, D, E
MineralsCopper, Natrium, Chromium, Calcium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 ounce(s) dried porcini mushrooms

  2. 2 cup(s) very hot water

  3. 4 cup(s) chicken stock

  4. 2 tablespoon(s) olive oil

  5. 2 shallots , minced

  6. Salt and freshly ground pepper , to taste

  7. 1 1/2 cup(s) farro (an Italian grain similar to rice)

  8. 1 tablespoon(s) chopped fresh rosemary

  9. 1 bunch(es) (about 1 pound) asparagus , trimmed and cut into 1-inch pieces

  10. 1 cup(s) fresh or frozen peas

  11. 2 tablespoon(s) butter

  12. 1/4 cup(s) grated Parmesan cheese

  13. 1/2 cup(s) chopped flat-leaf parsley

Instructions Jump to Ingredients ↑

  1. In a bowl, soak dried mushrooms in hot water until reconstituted, about 5 minutes. Drain, reserving liquid (if it's sandy, strain through a coffee filter set in a sieve); coarsely chop. Set aside.

  2. In a medium saucepan, bring stock to a bare simmer; add mushroom liquid. Meanwhile, heat oil in a large saucepan over medium heat. Add shallots and mushrooms; cook 4-6 minutes or until shallots have softened. Season with salt and pepper. Increase heat to medium-high; add farro and cook, stirring frequently, about 4 minutes.

  3. Stir in rosemary. Add stock a ladle or two at a time, stirring after each addition until most liquid is absorbed. Repeat until farro softens but is still chewy, 25-30 minutes, adding asparagus and peas in the last 5 minutes of cooking. Stir in butter, cheese, and parsley. Cool.

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