Recipe Farrotto Primavera


Farrotto is a regional variation on the Italian rice dish risotto. Fresh spring vegetables, a zing of fresh lemon zest and the sharp flavor of Romano cheese lend brightness to the finished dish, which makes an excellent vegetarian main.


Farrotto Primavera


  • 1/2 cup finely diced onion
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, divided
  • 1-1/2 cups Farro
  • 1 cup dry white wine
  • 6 cups vegetable stock or broth
  • Salt
  • Ground black pepper
  • 1-1/2 cups (1-inch) asparagus pieces
  • 1-1/2 cups shelled spring peas (or frozen peas)
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons grated fresh lemon zest
  • 1/3 cup grated pecorino Romano cheese, plus more for garnish


    1. Heat broth in a saucepan over medium heat. Cover and keep warm.
    2. Heat olive oil and 2 tablespoons butter in a large, heavy-bottomed saucepan over medium heat. Add onion, and cook until soft and translucent. Add farro, stirring well to coat with oil and butter and lightly toast.
    3. Add wine, and cook, stirring, until pan is nearly dry.
    4. Add a ladleful of stock to farro mixture, and cook, stirring, until pan is nearly dry. Then add another ladleful of stock and repeat process. Continue this process until farro is nearly tender.
    5. Stir in peas and asparagus, add a final ladleful of stock and season to taste with salt and black pepper. Cook, stirring occasionally, until farro is cooked through but retains a bit of chew.
    6. Remove pan from heat, and add lemon parsley, lemon zest, remaining 2 tablespoons butter and grated Romano cheese. Stir to incorporate.
    7. Serve in individual bowls, with additional grated Romano cheese for garnish.

Makes 4 to 6 servings