Wednesday, April 30, 2014

lemony mint and pea farrotto + kandinsky

Nothing says spring like mint and peas.

Add some lemon and you can't help but feel the weather warming up.

This dish basically screams Spring.

Are you listening Mother Nature? The dish said SPRING!!

If you want to see some springtime colors, head on over to my friend Anna's blog, Goose Grease Shop, for a look at my new Kandinsky: Squares with Concentric Circles art project.

Anna is the multi-talented owner of Goose Grease, the only fair trade, hand crafted wooden peg doll shop in the country. She offers a variety of artfully made crafts and keepsakes. Everything from DIY wooden doll painting kits to custom painted wedding cake toppers.

Lemony Mint and Pea Farrotto

Serves 2-4,  adapted from One for the Table

  • 2 cups homemade or low-sodium chicken broth 
  • 1 1/4 cups water 
  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • Salt
  • 1cup farro
  • 1/2 cup dry white wine, like a Sauvignon Blanc
  • 1cups English peas, shelled (about 12 ounces) or frozen petite peas
  • 1ounces Parmigiano cheese, grated (1/2 cup)
  • 1 1/2 tablespoons minced fresh mint 
  • 1/2 teaspoon grated lemon zest 
  • 1 tablespoons of fresh lemon juice
  • Ground black pepper
  1. Bring the broth and water to a simmer in a medium saucepan over medium-high heat. Cover and keep the broth warm over the low heat.
  2. Heat the oil in a large saucepan over medium heat. Add the onion and 1/2 teaspoon salt and cook until lightly browned, about 9 minutes. Stir in the farro and cook about 3 minutes.
  3. Add the wine and cook, stirring frequently, until it is completely absorbed, about 2 minutes.
  4. Add 1 1/2 cups of the warm broth mixture and bring to a simmer. Cook, stirring occasionally, about every 3 minutes, until the liquid is absorbed, about 10-12 minutes. Continue to cook, stirring in roughly 1/2 cup of the broth every few minutes, until the rice is cooked through but is still somewhat firm in the center, about 9-10 minutes. Add the peas and another 1/2 cup broth. Continue to simmer and stir until the peas are just cooked and the farro is just tender to the tooth, another 3 to 4 min. Stir in another splash of broth if the risotto is too thick. 
  5. Remove the pot from the heat and stir in the mint, lemon juice, lemon zest, and the Parmigiano. Season with salt and pepper to taste. 
  6. Serve the risotto immediately with a sprinkling of Parmigiano and a wedge of lemon and sprig of mint.

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