Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoons olive oil
  • 1 cup dry farro
  • 3/4 cup diced onion
  • 3/4 cup sliced carrot
  • 2 Tablespoons garlic
  • 1/4 cup dry white wine
  • 2 cups low-sodium chicken broth
  • 1 cup frozen young green peas (thawed)
  • 1/4 cup shredded Parmigiano-Reggiano
  • Kosher salt and freshly grated black pepper

Instruction

  • Heat oil in a saucepan over medium-high. Stir in farro, onion, carrot, and garlic; cook until onion softens, 3-4 minutes.
  • Deglaze pan with wine and reduce until it nearly evaporates. Stir in broth, bring to a boil, then reduce heat to medium-low. Cook farro until tender and broth is absorbed, 20-30 minutes.
  • Stir in peas and Parmesan; season with salt and pepper.
  • Serve with additional Parmesan to sprinkle on top.