Name: Spring Farrotto
Prep time: 10 min
Cook time: 50 min
Yield: 4
Ingredients: 8 cups water; Vegetable scraps; 1 tablespoon olive oil; 3 butter pats; 1 leek, sliced; 2 cloves garlic, minced; 1/2 cup white wine; 1 1/2 cups farro; 1 cup peas; 1/2 bunch asparagus, cut into 1-inch pieces, ends removed; 2 tablespoons chopped parsley; 2 tablespoons chopped basil; 1/4 cup grated Parmesan cheese

Homemade Broth

Add all of the vegetable scraps to a pot with 8 cups of water.

Bring to a boil and turn down to simmer for 2 hours.

Strain out vegetable scraps, then leave the broth over low heat while you make the risotto.

1/2 bunch asparagus, cut into 1-inch pieces, ends removed

Risotto

Heat a large pot over medium heat and add the oil and butter.

Next add the leeks and garlic and saute for 5 to 7 minutes.

Stir in the farro and toast for 3 minutes while stirring.

Add a ladleful of stock to the pan with the farro, allowing it to simmer until liquid has nearly evaporated.

When that has evaporated, add another ladleful of stock.

Continue to add stock and stir while simmering until farro is almost fully cooked, about 35 to 40 minutes.

In the last 5 to 8 minutes stir in the peas and asparagus and continue to cook until the vegetables are crisp tender.

Turn off the heat and fold in the herbs and cheese.

Frankie teaches us how to cook with mother nature, spring-style. It’s tasty, seasonably affordable, and pretty to look at. It’s time to spring into action with these delicious meals that are light on your plate and your wallet.