10895 Farro Risotto with Asparagus and Fava Beans 2 hrs 40 mins 4 servings Tue May 20 12:01:00 -0700 2008 Mon Aug 24 12:52:49 -0700 2009 Medium Cal-Med CHOW http://www.chow.com/recipes/10895 Mon, 24 Aug 2009 19:52:49 GMT A whole-grain risotto that screams spring A substantial whole-grain risotto lightened with spring vegetables. This risotto is so packed full of fresh spring veggies, it’s all you’ll need to accompany Roasted Rack of Lamb for a light spring dinner or Easter meal. The farro makes it hearty enough to double as a delicious vegetarian main dish as well.

What to buy: Farro is a whole-grain relative of wheat and spelt with a flavor reminiscent of hazelnuts and barley. When cooked, each grain retains a firm, chewy texture, which makes this risotto practically impossible to overcook. You can find farro in most Italian grocery stores and in the bulk section of many health food stores, but if you are coming up empty-handed, spelt will make a decent substitute.

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  • Soak farro in cold water for 20 minutes, drain in a colander, and rinse well. Bring a large pot of heavily salted water to a boil over medium-high heat, add farro, and simmer 20 minutes. Drain farro, then cool it by rinsing under cold water; set aside.
  • Clean the pot used to boil the farro and refill with water, salt heavily, and bring to a boil over high heat. Add asparagus and cook until just tender, about 3 minutes. Remove asparagus from water and place in a single layer on a large plate or baking sheet to cool. Return water to a boil and add shelled fava beans; cook until tender but not soft, about 1 minute. Drain beans and rinse under cold water until cool enough to touch. Remove the thin, pale green skin that covers each bean and discard. Place skinned beans on the plate or baking sheet with the asparagus.
  • Heat vegetable broth in a small saucepan over medium-high heat until it comes to a simmer, then reduce heat to low so it is at a bare simmer while you prepare the risotto.
  • Heat olive oil in a medium saucepan over medium-high heat. When it shimmers, add shallots and season with salt and freshly ground black pepper. Cook, stirring occasionally, until shallots are softened but not browned, about 2 minutes. Add cooked farro and stir to coat grains in oil; cook farro until outer coating of grains is glossy and a toasty aroma rises from the pot, about 3 minutes. Add wine and stir until it has evaporated.
  • Add a ladleful of warm broth and cook, stirring frequently, until farro has almost completely absorbed it, about 2 minutes. Add another ladleful of broth and stir until almost all of it has been absorbed. (Do not let the pan get dry—there should be a constant veil of stock over the farro at all times.) Continue adding ladlefuls of broth, stirring frequently and tasting regularly, until farro is tender but firm to the bite. The indentation in the farro grain will open and puff when completely cooked, about 15 to 20 minutes.
  • Remove the saucepan from heat and gently fold in asparagus, fava beans, lemon zest, tarragon, parsley, and butter. Taste and, if necessary, season with more salt and pepper.

    • Beverage pairing: Venica Collio Pinot Grigio, Italy. Bright green flavors of spring call for a wine that has the same. This light Pinot Grigio has great acidity, but also a little creaminess to stand up to the heartiness of the farro.

    ]]>     http://www.chow.com/assets/2007/04/risotto_37_290x210.jpg Kate Ramos 51 Side Dish 1 cup farro

    ]]>     95 12 ounces asparagus, trimmed and sliced 1/2 inch thick on the bias (about 3 cups)

    ]]>     101 1 pound whole fava beans, shelled (about 1 heaping cup)

    ]]>     2 cups low-sodium vegetable broth or water

    ]]>     2 tablespoons olive oil

    ]]>     94 2 medium shallots, minced

    ]]>     2/3 cup dry white wine

    ]]>     43 Finely grated zest of 1 lemon (about 1 packed teaspoon)

    ]]>     225 2 tablespoons minced fresh tarragon leaves

    ]]>     203 3 tablespoons minced fresh Italian parsley leaves

    ]]>     2 tablespoons unsalted butter (1/4 stick)

    ]]>     21 main 183 pasta 435 vegetarian 2373 whole grain 388 healthy 5028 easter 5029 main course 216 holiday 1035 italy 580 italian 5931 kate ramos 1 chow 1619 omnivore 1605 dinner party 751 elegant 5233 warm weather 796 spring 3282 seasonal 17152 whole grains