One Pot Spring Green Farro

Our dishwasher broke last week, so the one-pot way of cooking has been especially helpful in keeping dirty dishes to a minimum.  This recipe comes inspired by Ina Garten’s Spring Green Risotto, taking her combination of asparagus, leeks, fennel, and peas but swapping in hearty whole grain farro for the arborio rice.  Instead of turning it into a “farroto” or farro risotto (like I did here), the farro is cooked just until it reaches al dente, maintaining the structure of the grain and it’s chewy texture.  And bonus- less cooking time means dinner is on the table faster.

It’s a simple, uncomplicated meal that begins with a quick saute of leeks and fennel before simmering together with the grains.  The asparagus and peas are tossed in during the last 10 minutes of cooking and is finished with a scattering of parmesan and a squeeze of lemon.  The ingredients are minimal, but truly it needs nothing else.    All the green makes the most of the current late spring produce, but this can be easily adapted to use other vegetables.  Some other combinations to consider:

• broccoli, pine nuts, pecorino
• artichokes, olives, spinach, and feta
• tomatoes, basil, goat cheese
• brussels sprouts, shallots, bacon, gruyere

What are your best one-pot meals?  I’d love to know, leave a link in the comments if you have one!

One Pot Spring Green Farro

★★★★★

5 from 2 reviews

A simple one pot meal that makes the most of late spring produce.

• Author: Emily Nelson | Gather & Dine

Ingredients

• 1 1/2 tablespoons olive oil
• 1 leek, white and light green part only, cleaned and chopped
• 1 fennel bulb, chopped
• 1 teaspoon sea salt
• 1 1/4 cups farro
• 2 1/2 cups vegetable or chicken stock
• 1 pound asparagus, trimmed and cut into 1-inch pieces
• 1 cup fresh or frozen green peas
• 1/4 teaspoon ground black pepper
• 1/2 cup grated Parmesan
• squeeze of fresh lemon juice

Instructions

In a large pan, heat the oil over medium heat.  Add the leeks, fennel, and 1/2 teaspoon salt.  Saute for 5-7 minutes, until the vegetables begin to soften.  Add the farro and stir to coat.  Slowly pour in the vegetable or chicken stock and bring to a boil.  Reduce the heat to low and allow the farro the cook over a slow simmer for 20 minutes, stirring occasionally.

Add the asparagus, peas, remaining half teaspoon of salt, and pepper.  Cook until both the farro and asparagus are tender, about 10 more minutes.

Remove from heat and stir in parmesan and a squeeze of lemon.  Season to taste with additional salt and pepper.  Serve warm with another scattering of grated parmesan on top.