Farro Risotto with Peas, Mint & Pistachio
Recipe Type: Main
Cuisine: Vegetarian-Friendly
Serves: 2
This hearty and fresh farro risotto recipe features spring flavors with peas, mint and pistachio.
  • 1 cup pearled farro (pearled means the husk has been removed off the wheat grain)
  • 2 cups chicken broth
  • 2-3 cups water
  • ½ cup pistachios (shelled & chopped roughly)
  • ½ cup frozen peas (thawed)
  • 2 oz aged parmigiano reggiano (shaved; the better the cheese, the better the dish!)
  • 2-3 cloves garlic (minced)
  • 3 tablespoons olive oil
  • 1-2 splashes of white wine
  • 1 small bunch of fresh mint
  • 1 tablespoon butter (optional)
  1. Heat up pan to medium heat with olive oil and minced garlic. Saute until garlic is fragrant but not brown and burned.
  2. Pour farro into the pan and toast with oil and fragrant garlic.
  3. Pour chicken stock until it covers the top of the farro and cooks away on medium high heat. Repeat this process about 5-6 times; pouring liquid to cover the farro until the liquid cooks away. Start with two cups chicken broth and continue with two to three cups water until the farro is chewy and soft (and not gritty tasting). (This will take anywhere from 30-40 minutes)
  4. Once farro is ready, there should be a bit of residual broth left that makes the grain look creamy. You can put in 1 tablespoon of butter (this makes it taste extra creamy and rich. 1 tblsp butter = 100 calories).
  5. Pour in thawed peas and warm through.
  6. Rip up pieces of mint leaves toss into farro. Finish with chopped pistachios and shaved aged parmigiano-reggiano.
*This recipe is easily made vegetarian if you substitute chicken broth with vegetable broth and omit the cheese & butter
Recipe by Honest Cooking by Mercato Fabbrica at https://honestcooking.com/farro-risotto-peas-mint-pistachios/