Serves: 4
Ingredients
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4 1/2
cups vegetable broth
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1 1/2
cups farro, dry
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2
tablespoons butter
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1
tablespoon olive oil
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4
scallions, sliced thin
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8
ounces asparagus, woody ends removed and sliced into ½ inch rounds
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3/4
cup fresh peas
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1/2
teaspoon Kosher salt
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1
tablespoon white wine vinegar
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3/4
cup Parmesan cheese
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5
mint leaves, chopped
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1/4
cup ricotta cheese
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2
radishes, thinly sliced
Directions
- 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.
- 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.
- 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.
- Divide farro among 4 bowls. Add a tablespoon of ricotta to each one, a few slices of radish, and some freshly ground black pepper.
Photo by Vicky | Things I Made Today