Farrotto with Pancetta, Asparagus, and Peas

Name: Farrotto with Pancetta, Asparagus, and Peas
Ingredients: 1 1/2 cups whole farro; 3 cups chicken broth; 3 cups water; 4 ounces asparagus, trimmed and cut on bias into 1-inch lengths; 4 ounces pancetta, cut into 1/4-inch pieces; 3 tablespoons unsalted butter; 1/2 onion, chopped fine; 1 garlic clove, minced; 1 cup frozen peas, thawed; 2 teaspoons minced fresh tarragon; Salt; pepper; 1 1/2 ounces Parmesan, grated (3/4 cup); 1 tablespoon minced fresh chives; 1 teaspoon grated lemon zest plus 1 teaspoon juice

www.americastestkitchen.com

This Italian grain’s flavorful bran layer makes it a challenge to coax into creamy farrotto.

Keywords

Italian
Pork
Europe
Fruits & Vegetables
Pasta
Grains
Rice & Beans
Vegetables
Meat
Main Courses

View full recipe on www.americastestkitchen.com

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