Farro and Peas ( Risi e Bisi) an Italian Classic Dish
This dish adopts the classic Venetian flavor of Risi e Bisi. Rice is swapped with farro, adding more nutrition, nutty flavor, and a fantastic chewy texture to the final dish. This family friendly dish is easy to make and a family favorite.
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: vegetable side, Vegetables
Cuisine: Italian
Servings: 4
Calories: 1402kcal
- 2 Tablespoons olive oil
- 1 cup dry farro
- ¾ cup diced onion
- ¾ cup sliced carrot
- 2 Tablespoons garlic
- ¼ cup dry white wine
- 2 cups low-sodium chicken broth
- 1 cup frozen young green peas thawed
- ¼ cup shredded Parmigiano-Reggiano
- Kosher salt and freshly grated black pepper
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.
TIPS:
- Make sure that you "toast" the farro while you saute the onion, carrot, and garlic.
- I like to use a wooden spoon to scrape the bottom of the pan well so that I get all the flavoring off the bottom of the pan when I add the broth.
- Once the mixture reaches a boil, you reduce the heat so that it doesn't scorch.
- It's important to thaw the peas before you add them to this hearty dish.
STORAGE:
Store leftovers in an airtight container in the fridge for up to four days. Reheat in a skillet or microwave until hot throughout.
You can also freeze farro and peas in a freezer-safe bag for up to three months. Defrost before reheating.
Calories: 1402kcal | Carbohydrates: 210g | Protein: 49g | Fat: 40g | Saturated Fat: 9g | Cholesterol: 17mg | Sodium: 644mg | Potassium: 1908mg | Fiber: 43g | Sugar: 21g | Vitamin A: 17345IU | Vitamin C: 77.6mg | Calcium: 498mg | Iron: 9.1mg