Seasonal risotto with green peas, Swiss chard and orange zest
Course Main Course
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 6(click to scale)
Calories 340kcal
Ingredients
2qtchicken broth
2cupfarrodry
1Tbspreduced sodium soy sauce
4ozfresh leekssliced
2Tbspfresh garlic minced
1cupdry white wine
12ozSwiss chardchopped, tough stems removed
1cupgreen peasfrozen
2tbspolive oil
3/4tspkosher salt
1/4tspground black pepper
1tbsporange peelfresh, grated
2tbspParmesan Cheeseshredded
Instructions
Cook farro in prepared chicken broth like pasta until done. Strain and cool farro and reserve 1 cup of broth for finishing. Season broth from cooking the farro with soy sauce. Set aside.
Heat olive oil into a large pan and add leeks. Sauté over medium high heat for 4 minutes, then add the garlic for a minute. Add the cooked farro and sauté another 2 minutes. Add white wine and reduce by half. Add Swiss chard and peas, stir and cook until chard is wilted. Season with salt and black pepper. Pour in the finishing broth and stir. Should be a little soupy.
Garnish each serving with 1/2 tsp of freshly grated orange zest and 1 tsp of parmesan cheese.