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Recipe Category: Grain
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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
- In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat
- Add the onion and cook, stirring a few times, until softened, about 3 minutes
- Add the farro and cook 1 minute, stirring constantly, until the grains are evenly coated with oil and fragrant
- Add the wine and stir until it is absorbed
- Add the broth, herb, and asparagus pieces (reserve the tips to add at the end)
- Close and lock the lid
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 8 minutes
- Remove the pot from the heat
- Open the cooker with the Quick Release method
- Be careful of the steam as you remove the lid
- Stir in half the cheese and some pepper
- Replace the cover without locking and let stand a few minutes to thicken and set up
- The farro should be al dente (tender but chewy) and the cooked grains suspended in the thick liquid
- Stir in the asparagus tips, the remaining cheese, and peas
- Cook over medium-high heat a few minutes, partially covered, to cook the vegetables and thicken
- Taste for salt and pepper
- The finished farrotto should be slightly runny as it will continue to thicken as it sits on the plate
- Spoon out with an oversized spoon, with extra cheese for sprinkling on top, and the pepper grinder on the side
- 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
- Add in Step 1 along with the onion or leek
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Full List of Farro Recipes
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Combine the farro, oil, salt, and water in a 5- to 7-quart pressure cooker Close and lock the lid Set the burner heat to high When the cooker reaches HIGH pressure, Continue Reading →