Creamy comfort food meets bright spring veg.
My photo app likes to send me periodic emails reminding me of the “memories” I created on “this day last year.” And—surprise!—it’s always photos of food. Usually I ignore the emails, but a few mornings ago I succumbed to a scroll through photos from last March and the March before. Toast loaded with herby ricotta and fresh fava beans, creamy parmesan polenta crowned with chorizo and asparagus, chewy, golden-brown focaccia topped with marinated artichokes and arugula, a creamy risotto swirled with broccoli rabe . . . I was still groggy (and uncaffeinated) but it didn’t take a genius to see the pattern emerging. March is the season for carb-laden comfort food lightened with fresh spring veg!
Which brings me to this week’s recipe.
Creamy farro dotted with pockets of melted goat cheese and fresh spring peas and asparagus. The tang and umami of the cheese combined with the farro’s nuttiness creates a rich, luscious base that is perfectly complimented by the bursts of bright snappy vegetables. A single bite is both irresistibly comforting and delightfully fresh.
For those of you wondering “what on EARTH is a farrotto? Is it similar to risotto?” the answer is simply, yes. A farrotto is exactly like a risotto, but with farro instead of arborio rice. I recommend using pearled farro, which cooks quicker than un- or semi-pearled farro (otherwise you’re going to be stirring for a LONG time!) and rinsing it well to wash off the dust that clings to the grains. Other than that, making farrotto is a super simple process: cook out some shallots, add the farro and toast it briefly in the oil, and then ladle in hot stock, a cup at a time, and simmer, stirring, until the stock has been absorbed. Once you’ve added all the stock and the farro is tender, stir in the goat cheese and pre-cooked vegetables. No sweat.
It's March and most of us are done with the winter blahs. We’re craving spring’s fresh, bright flavors . . . but we’re still craving that warm comfort food. If that’s you, join me in making a big pan of farroto and piling on as much spring veg as we can!
Enjoy!
Farrotto with Asparagus, Peas, and Goat Cheese
(Serves 4)
½ pound asparagus, trimmed and cut into inch-long pieces
½ cup peas, fresh or frozen
4 cups reduced sodium vegetable stock
3 tablespoons olive oil, divided
1 shallot, finely chopped
¼ teaspoon Diamond Crystal kosher salt, plus additional ¼ teaspoon as needed
1 cup pearled farro, rinsed
½ cup white wine
2 tablespoons mascarpone cheese
2 teaspoons lemon zest, plus extra for topping
1 ounce goat cheese, plus additional for topping
Method
Fill a medium pot with heavily salted water and bring to the boil. Fill a large bowl with ice water. Add asparagus and cook until bright green and just tender, 2-3 minutes. Transfer directly to the ice water. Return the pot to a boil (if need be) and add the peas. Cook the peas until just tender, 1 minute, then remove from the pot and transfer to the ice water with the asparagus. When the vegetables are cool, drain and reserve on a small plate.
In a small pot, bring the vegetable stock to a simmer over medium-high heat. Reduce the heat and cover to keep at a low simmer.
In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the shallot and ¼ teaspoon kosher salt and cook until softened, 2-3 minutes. Add the remaining tablespoon of oil and farro and cook, stirring, until the farro starts smelling toasty, 1-2 minutes.
Add the wine and cook until nearly absorbed, 2-3 minutes, then add 1 cup hot vegetable stock. Stir until the stock is absorbed, then add another cup of stock. Continue to add the stock in 1 cup increments, keeping the farro at a simmer and stirring until the stock has been absorbed before adding more, until the farro is tender, 35-40 minutes.
Fold in the lemon zest and goat cheese, then taste and season with additional ¼ teaspoon salt as needed. Fold in the reserved peas and asparagus and stir to warm through. Serve topped with additional crumbled goat cheese and more lemon zest.
Originally posted March 12, 2022.
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