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Ingredients
6 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
½ cup scallions, sliced, white and green parts kept separate
2 cups farro della Garfagnana
¼ cup white wine
6 cups vegetable or chicken stock, plus more as needed
1 cup raw peas, shelled
1 cup asparagus, sliced on bias, tips kept separate from stems
1 cup fava beans, blanched and peeled
8 zucchini blossoms (flowers only), optional
¼ cup chopped flat-leaf parsley
½ cup finely grated Parmigiano- Reggiano
⅓ cup pesto (recipe follows)
Freshly ground pepper, salt and red-pepper flakes to taste
Nutritional analysis per serving (4 to 6 servings)
60 grams carbs; 16 milligrams cholesterol; 510 calories; 12 grams monosaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 21 grams fat; 10 grams fiber; 970 milligrams sodium; 23 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a deep skillet, heat 4 tablespoons of olive oil over medium heat. Add garlic and white parts of scallions. Cook, stirring, until scallions are translucent. Add farro and toast 2 to 3 minutes, stirring to prevent sticking.
- Step 2
Add wine and cook until most of liquid is absorbed. Add 2 cups of stock, adjust heat and simmer until most of liquid is absorbed, 10 to 15 minutes. Add 2 more cups of stock. Simmer 5 to 7 minutes.
- Step 3
Add peas and asparagus stems and cook 8 minutes, adding more stock as necessary. Add fava beans, scallion tops and asparagus tips. Cook 5 minutes. Add zucchini blossoms and parsley. Farro should be tender, but still have some crunch.
- Step 4
Remove pan from heat and stir in Parmigiano, pesto and remaining oil. Stir vigorously so farro is smooth, adding stock if too dry. Season with pepper, salt and red-pepper flakes. Serve immediately.
Private Notes