Farro With Spring Vegetables

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 ½ 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
  

Directions

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 ½ 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.