Farrotto with Pancetta, Asparagus, and Peas
By Steve DunnPublished on March 30, 2016
Time
1½ hours
Yield
Serves 6
Ingredients
1 ½ cups whole farro 3 cups chicken broth 3 cups water 4 ounces asparagus, trimmed and cut on bias into 1-inch lengths4 ounces pancetta, cut into ¼-inch pieces3 tablespoons unsalted butter ½ onion, chopped fine1 garlic clove, minced1 cup frozen peas, thawed2 teaspoons minced fresh tarragon Salt and pepper 1 ½ ounces Parmesan, grated (¾ cup)1 tablespoon minced fresh chives 1 teaspoon grated lemon zest plus 1 teaspoon juice
Before You Begin
We prefer the flavor and texture of whole farro. Do not use quick-cooking or pearled farro. The consistency of farrotto is largely a matter of personal taste; if you prefer a looser texture, add more of the hot water in step 7.
Instructions
- Pulse farro in blender until about half of grains are broken into smaller pieces, about 6 pulses.
- Bring broth and water to boil in medium saucepan over high heat. Add asparagus and cook until crisp-tender, 2 to 3 minutes. Using slotted spoon, transfer asparagus to bowl and set aside. Reduce heat to medium-low to maintain gentle simmer.
- Cook pancetta in large Dutch oven over medium heat until lightly browned and fat has rendered, about 5 minutes. Add 1 tablespoon butter and onion and cook, stirring frequently, until onion is softened, 3 to 4 minutes. Add garlic and stir until fragrant, about 30 seconds. Add farro and cook, stirring frequently, until grains are lightly toasted, about 3 minutes.
- Stir 5 cups hot broth mixture into farro, reduce heat to low, cover, and cook until almost all liquid has been absorbed and farro is just al dente, about 25 minutes, stirring twice during cooking.
- Add peas, tarragon, ¾ teaspoon salt, and ½ teaspoon pepper and continue to cook, stirring constantly, until farro becomes creamy, about 5 minutes.
- Remove pot from heat. Stir in Parmesan, chives, lemon zest and juice, remaining 2 tablespoons butter, and reserved asparagus. Season with salt and pepper to taste. Adjust consistency with remaining hot broth mixture as needed. Serve immediately.
Time
1½ hoursYield
Serves 6Ingredients
1 ½ cups whole farro
3 cups chicken broth
3 cups water
4 ounces asparagus, trimmed and cut on bias into 1-inch lengths
4 ounces pancetta, cut into ¼-inch pieces
3 tablespoons unsalted butter
½ onion, chopped fine
1 garlic clove, minced
1 cup frozen peas, thawed
2 teaspoons minced fresh tarragon
Salt and pepper
1 ½ ounces Parmesan, grated (¾ cup)
1 tablespoon minced fresh chives
1 teaspoon grated lemon zest plus 1 teaspoon juice
Ingredients
1 ½ cups whole farro
3 cups chicken broth
3 cups water
4 ounces asparagus, trimmed and cut on bias into 1-inch lengths
4 ounces pancetta, cut into ¼-inch pieces
3 tablespoons unsalted butter
½ onion, chopped fine
1 garlic clove, minced
1 cup frozen peas, thawed
2 teaspoons minced fresh tarragon
Salt and pepper
1 ½ ounces Parmesan, grated (¾ cup)
1 tablespoon minced fresh chives
1 teaspoon grated lemon zest plus 1 teaspoon juice
Ingredients
1 ½ cups whole farro
3 cups chicken broth
3 cups water
4 ounces asparagus, trimmed and cut on bias into 1-inch lengths
4 ounces pancetta, cut into ¼-inch pieces
3 tablespoons unsalted butter
½ onion, chopped fine
1 garlic clove, minced
1 cup frozen peas, thawed
2 teaspoons minced fresh tarragon
Salt and pepper
1 ½ ounces Parmesan, grated (¾ cup)
1 tablespoon minced fresh chives
1 teaspoon grated lemon zest plus 1 teaspoon juice
Why This Recipe Works
The biggest challenge to making a satisfying farrotto is having it achieve the proper texture. We found that cracking about half the farro in a blender was the key to freeing enough starch from the grains to create a creamy, risotto-like consistency. Adding most of the liquid up front and cooking the farrotto in a lidded Dutch oven helps the grains cook evenly and means we didn’t have to stir constantly—just twice before stirring in the flavorings. We created variations with vegetables, which turn this simple side into a satisfying main course.
Before You Begin
We prefer the flavor and texture of whole farro. Do not use quick-cooking or pearled farro. The consistency of farrotto is largely a matter of personal taste; if you prefer a looser texture, add more of the hot water in step 7.
Instructions
- Pulse farro in blender until about half of grains are broken into smaller pieces, about 6 pulses.
- Bring broth and water to boil in medium saucepan over high heat. Add asparagus and cook until crisp-tender, 2 to 3 minutes. Using slotted spoon, transfer asparagus to bowl and set aside. Reduce heat to medium-low to maintain gentle simmer.
- Cook pancetta in large Dutch oven over medium heat until lightly browned and fat has rendered, about 5 minutes. Add 1 tablespoon butter and onion and cook, stirring frequently, until onion is softened, 3 to 4 minutes. Add garlic and stir until fragrant, about 30 seconds. Add farro and cook, stirring frequently, until grains are lightly toasted, about 3 minutes.
- Stir 5 cups hot broth mixture into farro, reduce heat to low, cover, and cook until almost all liquid has been absorbed and farro is just al dente, about 25 minutes, stirring twice during cooking.
- Add peas, tarragon, ¾ teaspoon salt, and ½ teaspoon pepper and continue to cook, stirring constantly, until farro becomes creamy, about 5 minutes.
- Remove pot from heat. Stir in Parmesan, chives, lemon zest and juice, remaining 2 tablespoons butter, and reserved asparagus. Season with salt and pepper to taste. Adjust consistency with remaining hot broth mixture as needed. Serve immediately.
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