broccoli garlic farrotto

Okay - Is this for real??  Another day of wet hell coming from the sky??

And, what crazy person drives their four-year-old into the sleet and slushy snow, only to get the car stuck not once but twice while trying to park in the mushy snow banks, for just enough time to have him wade through mounds of complete wetness, falling down twice, to school?

In my defense it didn't look so bad out the window at 7:30am. But it was till quite dark then and I couldn't tell that it was raining? No. Sleeting? No. Something in between. Something that grabs a hold of your car tires and doesn't let go.

Sorry for the diatribe... on to our scheduled program.

For my sister's birthday we had lunch at Eataly. I work right near it and always wondered what it would be like. It is not very fancy and reasonably priced. And the food is fabulous! I had a broccoli farrotto that I have been dreaming about ever since.

Here is my attempt at replicating it. I think I did a pretty good job.

Broccoli Garlic Farrotto
By Meadows Cooks
Serves 4-6

Ingredients

• 1-1/2 cup farro (I used 10 minute cook farro but you can use regular and precook it)
• 2 tablespoons olive oil
• 4 cloves garlic, pressed or minced
• 1/2 cup white wine
• 4 cups vegetable broth
• 2 cups broccoli florets, frozen or fresh
• 1 cup parmesan cheese, grated
• Salt and pepper to taste

Instructions

1. If using regular farro, precook in boiling water for 15-20 minutes. Drain and set aside.
2. Heat oil in a sauce pan and add garlic. Heat until fragrant. Add white wine and cook a few minutes. Add farro and stir another minute. 
3. Place broccoli florets and cheese in a food processor and blend until smooth.
4. Add broth one cup at a time. Cook until the broth has been absorbed. Then add another cup of broth. Continue until all broth is used but not completely absorbed.
5. Add broccoli-cheese mixture and cook a little longer to melt the cheese a bit. Serve immediately.