Spring Risotto-ish

What’s your dream travel destination? In today's Table Conversation, share the place you’d visit next if you could go anywhere in the world!

This risotto‑ish uses farro instead of rice for a nutty chew while still achieving a creamy texture. Peas, lemon and fresh mint make it taste like spring and it’s a great change from traditional risotto.

Ingredients

- 4 cups chicken broth

- 2 tablespoons olive oil

- 1 shallot, minced

- 2 cloves garlic, minced

- 1 cup farro

- 1/2 cup dry white wine

- 1 cup frozen peas, divided

- 1/2 cup grated Parmesan

- Zest of 1 lemon

- Handful of fresh mint, chopped

Method

1. Warm the chicken broth in a saucepan over low heat.

2. In a separate pot, heat the olive oil and saute the shallot and garlic until soft. Stir in the farro and toast for a minute.

3. Pour in the wine and cook until mostly evaporated. Add a ladle of warm broth, stirring frequently until absorbed. Continue adding broth, one ladle at a time, until the farro is tender but still has a bite.

4. Meanwhile, blend half of the peas into a smooth puree with a splash of broth.

5. Once the farro is cooked, stir in the pea puree, remaining whole peas, grated Parmesan, and lemon zest. Season to taste and fold in the chopped mint just before serving. Enjoy your springtime bowl!