📝 About This Recipe
This vibrant Farrotto is a rustic, nutty take on the classic Italian risotto, swapping traditional rice for ancient pearled farro. This dish celebrates the arrival of spring with tender stalks of asparagus, bright lemon zest, and a touch of fresh mint, creating a creamy yet textured mouthfeel that is both comforting and sophisticated. It is a masterclass in how simple, high-quality ingredients can transform a humble grain into a restaurant-quality centerpiece.
🥗 Ingredients
The Grains and Base
- 2 cups Pearled Farro (rinsed well in cold water)
- 6 cups Vegetable or Chicken Stock (low sodium, kept warm on the stove)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 2 large Shallots (finely minced)
- 3 cloves Garlic (minced)
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Unsalted Butter (divided)
The Vegetables
- 1 pound Fresh Asparagus (woody ends trimmed, stalks sliced into 1-inch pieces, tips kept whole)
- 1/2 cup Frozen Sweet Peas (thawed)
Finishing and Garnish
- 1/2 cup Parmigiano-Reggiano (freshly grated, plus more for serving)
- 1 whole Lemon (zested and juiced)
- 2 tablespoons Fresh Chives (finely chopped)
- 1 tablespoon Fresh Mint Leaves (thinly sliced into ribbons)
- to taste Kosher Salt
- to taste Black Pepper (freshly cracked)
👨🍳 Instructions
-
1
Place your stock in a medium saucepan over medium heat. Bring to a gentle simmer, then reduce heat to low to keep it warm throughout the cooking process.
-
2
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat. Once the butter is foaming, add the minced shallots.
-
3
Sauté the shallots for 3-4 minutes until translucent and soft. Add the garlic and cook for another 60 seconds until fragrant, being careful not to let it brown.
-
4
Add the rinsed farro to the pot. Stir constantly for 2-3 minutes to toast the grains. You should smell a nutty aroma and see the edges of the farro turn slightly translucent.
-
5
Pour in the white wine to deglaze the pan. Use a wooden spoon to scrape up any flavorful bits stuck to the bottom. Simmer until the wine has been almost completely absorbed by the grain.
-
6
Begin adding the warm stock one ladleful (about 1/2 cup) at a time. Stir frequently; while farro doesn't require the constant stirring of risotto, movement helps release the starches for a creamy finish.
-
7
Wait until each ladle of stock is mostly absorbed before adding the next. Continue this process for about 20-25 minutes.
-
8
When the farro is nearly tender but still has a firm 'bite' (al dente), stir in the asparagus pieces and the sweet peas. If the mixture looks too dry, add another half-ladle of stock.
-
9
Cook for an additional 5 minutes. The asparagus should be bright green and tender-crisp, and the farro should be cooked through but chewy.
-
10
Remove the pot from the heat. This is crucial to prevent the cheese from clumping or the herbs from losing their bright flavor.
-
11
Stir in the remaining 1 tablespoon of butter, the grated Parmigiano-Reggiano, lemon zest, and 1 tablespoon of lemon juice. The farrotto should look glossy and creamy.
-
12
Fold in the fresh chives and mint ribbons. Taste and adjust seasoning with salt and plenty of freshly cracked black pepper.
-
13
Cover the pot and let it rest for 2 minutes before serving. This allows the flavors to meld and the consistency to perfect itself.
💡 Chef's Tips
Always use 'pearled' farro for this recipe; semi-pearled or whole farro takes significantly longer to cook and may require pre-soaking. To keep the asparagus tips looking beautiful, you can quickly blanch them in the warm stock for 2 minutes, remove them, and set them aside to use as a garnish at the very end. If the farrotto becomes too thick while sitting, simply stir in a splash of warm stock or water to loosen it back to a 'wavy' consistency. Don't skip toasting the farro; this step is essential for developing the deep, cereal-like flavor that characterizes ancient grains. Use a microplane for the lemon zest to ensure you only get the bright yellow skin and none of the bitter white pith.
🍽️ Serving Suggestions
Pair this dish with a crisp, chilled glass of Sauvignon Blanc or a dry Vermentino to complement the lemon and asparagus. Serve alongside a simple arugula salad dressed with lemon and olive oil to provide a peppery contrast to the creamy grain. For a protein boost, top each bowl with a soft-poached egg; the runny yolk creates an even richer sauce when broken into the farro. This makes an excellent side dish for pan-seared scallops or roasted lemon-herb chicken breasts. Garnish with extra shavings of Parmesan and a few edible pea shoots for a stunning visual presentation.