Spinach, Peas and Stewed Farro
This warmed stewed farro can be served any way that you would risotto.
Ingredients
1 shallot or small onion, thinly sliced
2 cups semi-pearled farro
1/2 cup white wine or hard cider
1/4 cup heavy cream
1 cup shelled peas
1 bag spinach
Method
- Heat 8 cups water to a boil
- In a large frying or braising pan, heat a glug of olive oil over medium low heat
- Add the onion with a big pinch of salt and sweat until soft
- Add the farro and stir to coat and toast for 1 minute until fragrant
- Add the wine and cook until it is fully evaporated
- Add a ladle of the hot water to the frying pan and cook until the water is fully absorbed
- Continuing adding ladle after ladle of water, letting it absorb between additions, until the farro is fully cooked and tender
- Add the heavy cream and peas and cook until the cream is reduced to a nice sauce and the peas are bright green
- Just before serving, fold the spinach through the farro to wilt gently
- Serve with an extra drizzle of olive oil over the top
