Once again, I dared to try my hand at preparing one of my favorite restaurant dishes. And once again, it’s a dish from Eataly’s Verdure. This time around I was attempting to make their decadent Farrotto con Piselli which is farro cooked in the style of risotto with peas. I can gladly say that the dish came out tasting fantastic and pretty darn close to the original! I’ve said it before, I am head over heels in love with the texture and taste of farro. The ridiculously awesome chewiness is a texture that works great in salads and soups and just completely shines as a star in dishes like the risotto. This recipe might be vegetarian but it isn’t exactly “healthy”. There are very generous amounts of butter and cheese melted into the creamy mixture. But you know what? Sometimes you just need to indulge and enjoy every bite on your plate. I did add bright, nutritious peas and served it alongside a salad made with roasted butternut squash and shallots, toasted pumpkin seeds and an apple cider vinaigrette. As long as your indulgence is balanced out I don’t see anything wrong with it.
This whole try-to-recreate-restaurant-dishes-at-home have become my food moments of the moment. I’ve started with really easy ones so it’s not that impressive. It helps when the menu lists ingredients (and sometimes cooking techniques). I knew this dish was cooked risotto style and included peas and pecorino. I happened to have Parmesan on hand so I used that instead. I also knew that they must have used vegetable stock versus chicken stock because Verdure is the vegetarian restaurant of Eataly. I also knew they used lots of butter to finish off the dish because you REALLY taste it and it’s divine. They always have some variation of this dish on their menu. Back in the fall, the risotto was made using a butternut squash puree. Yum. I feel like the combinations for this dish are absolutely endless. Below is my recipe for Farrotto con Piselli inspired by Verdure.
Serves 2 as a main dish or 4 as a side dish
1 cup pre-soaked farro (follow package directions)
4 cups vegetable stock
½ yellow onion, diced
1 garlic clove, minced
2 Tablespoons extra virgin olive oil
½ cup frozen peas
1-2 Tablespoons unsalted butter
½ cup grated Parmesan or Pecorino cheese, plus extra for finishing the dish
Heat the vegetable stock in a saucepan over low heat and keep the stock warm.
In a large skillet, heat the olive oil over medium heat. Add the onion and sautee until soft. Add the garlic, and stir for one minute. Add in the farro and stir for about one minute to get the grains covered in oil and toast a bit. Add in a couple of ladles of the stock and continuously stir the farro until the stock has almost all been absorbed. Continue adding one ladleful at a time, stirring and letting it absorb in between until the farro is cooked through and a thick, creamy sauce has formed, about 30 minutes. In the last 5 minutes of cooking, add the frozen peas and keep stirring. Off the heat, add in 1-2 Tablespoons of unsalted butter and ½ cup of the grated cheese, stirring until the butter has melted. Serve with extra cheese if you so wish.