Farro is an ancient grain full of fibre and nutrients, it has a nutty flavour and a great texture that makes a change from rice. Our link will take you to Sabato, one of the stockists and importers of farro.
I find that farro needs less liquid than rice risotto, it takes longer to cook but absorbs less liquid.
- 30g butter
- 1 red onion, finely chopped
- 1 cup Farro (pearled)
- 1/2 cup (125ml) white wine
- 3 cups (750ml) chicken stock
- 8 spears asparagus
- 3/4 cup double podded broad beans
- 1 teaspoon chopped mint
- 1 teaspoon finely grated lemon rind
- 1/2 cup shaved Parmesan cheese
Soak the farro in a bowl of cold water for 15 minutes and then drain.
Melt the butter in a large saucepan over a gentle heat and cook the onion until tender.
Increase the heat to medium and add the farro, stirring to coat with the butter.
Add the wine and allow to bubble and reduce.
Gradually add the chicken stock, a ladle at a time, stirring and allowing to boil and reduce before adding more. Keep adding stock and stirring regulary until the farro is cooked but still has texture - about 40 minutes.
While the rice is cooking, bring a small saucepan of water to the boil and cook the asparagus for 4-5 minutes. Drain and roughly chop.
Add the asparagus, broad beans, mint and lemon to the farro for the last 5 minutes of cooking. Once cooked stir through the cheese, taste and season accordingly.
Serve with extra parmesan cheese.