Farrotto with Asparagus and Peas Pressure Cooker Recipe

Farrotto With Asparagus And Peas Pressure Cooker Recipe

Ingredients

SERVES 4 as a main or 6 as a first course – Cooker: 5- to 7-quart – Time: 8 minutes at HIGH pressure

• 2 tablespoons extra virgin olive oil
• 1 cup finely chopped white onion or leek
• 1¼ cups semi-pearled farro (labeled farro semiperlato), rinsed and drained
• ½ cup dry white wine or Prosecco (left to go flat)
• 3 cups vegetable or low-sodium chicken broth
• 1 teaspoon minced fresh tarragon or basil
• ½ pound thin fresh asparagus, tough bottoms trimmed and cut into 1-inch pieces, with the tips reserved separately
• ½ cup freshly grated Parmigiano-Reggiano cheese
• 1 cup frozen petite peas, thawed
• sea salt and freshly ground black pepper.

Method

1. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat
2. Add the onion and cook, stirring a few times, until softened, about 3 minutes
3. Add the farro and cook 1 minute, stirring constantly, until the grains are evenly coated with oil and fragrant
4. Add the wine and stir until it is absorbed
5. Add the broth, herb, and asparagus pieces (reserve the tips to add at the end)
6. Close and lock the lid
7. Set the burner heat to high
8. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
9. Set a timer to cook for 8 minutes
10. Remove the pot from the heat
11. Open the cooker with the Quick Release method
12. Be careful of the steam as you remove the lid
13. Stir in half the cheese and some pepper
14. Replace the cover without locking and let stand a few minutes to thicken and set up
15. The farro should be al dente (tender but chewy) and the cooked grains suspended in the thick liquid
16. Stir in the asparagus tips, the remaining cheese, and peas
17. Cook over medium-high heat a few minutes, partially covered, to cook the vegetables and thicken
18. Taste for salt and pepper
19. The finished farrotto should be slightly runny as it will continue to thicken as it sits on the plate
20. Spoon out with an oversized spoon, with extra cheese for sprinkling on top, and the pepper grinder on the side
21. Farrotto with Fennel and Peas: Replace the asparagus with 4 to 5 ounces (½ medium bulb) fresh fennel, fernlike tops removed, bulb cut into ½-inch-thick slices
22. Add in Step 1 along with the onion or leek

Full List of Grain Recipes
Full List of Farro Recipes