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Farro with Spring Vegetables

Williams Sonoma
  • 160 minutes
  • Serves 6

INGREDIENTS

1 oz

Pancetta

1 lb

1 bunch asparagus

2

Celery stalks

2 cups

English peas, fresh or thawed frozen

2 tbsp

Flat-leaf parsley, fresh

2

Leeks

1/2

Lemon, zest and juice of

1/2

Yellow onion

4 cups

Chicken or vegetable stock

1 1/2 cups

Farro

1

Pepper, Freshly ground

1/4 tsp

Salt

3 tbsp

Olive oil

1 tbsp

Butter, unsalted

1

piece Parmigiano-reggiano cheese

1/2 cup

White wine, dry