Farroto with asparagus, peas, and fresh herbs is the perfect weeknight meal for those who love the little grain called farro. The earthy nutty flavor of farro is complemented by blanched, slightly crunchy green asparagus, green peas, and prosciutto. This is definitely one of my favorite farro recipes!
This is a sponsored post. Bob’s Red Mill was kind enough to send me a box of goods and this was one of the dishes that I’ve prepared with their products. If you haven’t heard of Bob’s Red Mill before, they produce all kinds of goods, ranging from grains and beans to flours and baking ingredients. Some of my of my favorite products are their farro and flours! Give them a try if you are looking for a new brand to cook with!
Farro is a Super Versatile Grain
I’ve used it in soups and salads mostly and now have added farroto to my repertoire. How else do you prepare farro?
If you’ve never heard of farroto before, it’s kind of like risotto but with farro instead of rice.
I like farro because it’s got a lot of fiber and protein and other goods that make it very nutritious.
The texture also can’t be beat! 🙂
I was inspired by Cook’s for this dish and have refined it after several tries, resulting in a really tasty dish by the third time I made it.
The first time I made it it was way too soupy. The second time I made it, I reduced the liquid and made it with whole farro rather than half-chopped farro. The third and last time I made it I increased the asparagus and peas to make it more nutritious. Can’t have too many vegetables now can we?
Texture wise, I think it’s a toss up between half-chopped farro which brings results in a thicker sauce versus whole farro which doesn’t really have a sauce.
Since it’s less work I think I am good with using the farro whole, and that’s the recipe I am sharing today!
One thing to note- depending on how long you cook the farro, you’ll get a firm chewy texture or a soft mushy texture(if you overcook it).
So make sure to watch your farro closely when cooking it!
What makes this dish so special is that it’s got a lot going on. A lot!
Here is how I’d try to describe the experience of eating this starting with your first bite. 🙂
You’ll notice that the farro has a slightly aromatic and slightly pungent base thanks to the garlic and onion.
You’ll also notice the flavor is enriched with butter, prosciutto, and chicken broth. These ingredients are the most prominent savory flavors.
As you chew a bit more you might notice the green asparagus and peas start to impart their flavors and textures into the mix.
The green peas and asparagus work to keep things nice and light, as well as add their own textures for contrast.
At the same time, the herbs, primarily being chives and tarragon, aren’t exactly strong or overpowering, but rather delicate and serve to elevate the flavor profile to a whole different level.
There is also a good amount of cheese, but to be honest, I couldn’t really tell there was cheese in there. Maybe if you are sensitive you’ll be able to taste it!
All of these ingredients are working together like a team. Just how I like it!
Have you made anything like this before? What do you think?
Let me know if you liked this post by sharing it or leaving a comment!
In case you’ve missed them, here are some of my other farro recipes!
- Warm Farro Salad with Butternut Squash and Radicchio
- Warm Farro with Buttered Onions, Cranberries, and Pecans
- Warm Farro Salad with Easter Egg Radishes and Broccoli
- Warm Farro Salad with Fresh Herbs, Goat Cheese and Dried Cherries
- Warm Farro Salad with Arugula, Fennel, Olives, and Prosciutto
- Farro Salad with Swiss Chard, Olives, and Garlic (Vegan)
- Charlie Bird’s Farro Salad version 1.0
Farroto with Asparagus, Peas, and Fresh Herbs
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 people 1x
- Category: Main Dish, side
- Cuisine: New American
- 1 1/2 cups Bob’s Red Mill Farro
- 3 cups chicken broth (i used better than boullion low sodium)
- 1.5 cups water (+ 1/2 cup more if needed)
- 12 ounces asparagus (cut into 1-inch pieces, reserve at least a cup for topping)
- 4 ounces pancetta (cut into 1/4-inch pieces)
- 3 tablespoons unsalted butter
- 1/2 white Onion (chopped )
- 2 cloves garlic (crushed)
- 1 1/4 cup frozen peas (thawed)
- 2 teaspoons minced fresh tarragon
- 3/4 cup Parmesan (grated )
- 1 tablespoon fresh chives (minced )
- 1 teaspoon grated lemon zest (plus the juice of that lemon)
- salt and pepper (to taste)
- Bring broth and water to boil in medium pot on high heat. Add asparagus and cook until slightly tender, roughly 2 minutes.
- Using a slotted spoon, transfer asparagus to bowl and set aside. Reduce heat to low.
- Add farro to broth water mixture and cover. Cook until almost all liquid has been absorbed or farro is just al dente, stirring occasionally – 20 minutes. Watch closely to ensure farro is not overcooked or that the liquid runs dry too early. If farro is not cooked and liquid seems to have been absorbed add a 1/4 to 1/2 cup more water.
- Meanwhile, cook pancetta in a Dutch oven (big enough to hold the farro) on medium heat until browned. After this, optional to remove half the liquefied fat. (I did)
- Next, add butter and onion and cook 3 to 4 minutes in the Dutch oven. Add garlic and cook for 30 seconds. If farro is ready, add to the Dutch oven and cook for 1-2 minutes while mixing. If not ready, turn off heat until ready and resume.
- Next add peas, tarragon, a dash of salt, and 1/4 teaspoon pepper to the Dutch oven and cook for another 2-3 minutes on medium heat.
- Turn off heat. Stir in Parmesan, chives, lemon zest and juice, remaining 2 tablespoons butter, and reserved asparagus. Season with salt and pepper to taste. Serve immediately with additional asparagus and lemon juice.
Optional to add hot water in the end if you prefer to have a thicker saucy consistency rather than tumbling free farro grains!