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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
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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.
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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.
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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.
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Divide farro among 4 bowls. Add a tablespoon of ricotta to each one, a few slices of radish, and some freshly ground black pepper.
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