Farro Risotto + Purslane Pistachio Pesto
Ingredients
- 1 Tbsp olive oil
- 1 medium shallot diced
- 1/2 cup white wine
- 1 cup farro
- 1 quart chicken stock homemade or low sodium
- 1/2 cup pistachio purslane pesto recipe below
- 1/2 cup small tomatoes halved & lightly salted
- 2 eggs fried sunny side up or poached (optional)
- freshly grated cheese for serving optional
Instructions
- Heat olive oil over medium until shimmering.
- Meanwhile heat chicken stock in a pot until barely simmering/steaming but not boiling. Keep hot.
- Add shallot to oil & sauté until fragrant & translucent without browning.
- Add farro to pot with shallots, stir to coat with oil, and cook for a few minutes to toast the farro.
- Add wine and cook, stirring constantly, until most of the wine has been absorbed.
- Adding a ladle of stock at a time cook farro, stirring constantly, until the farro is cooked an all the stock has been absorbed. The farro should be chewy but not crunchy or mushy.
- Remove from heat and stir in the pesto. Taste for salt and adjust if needed. I usually make my pesto pretty salty so I don’t usually add more. Top with tomatoes, a few grates of cheese, a fried egg, and a few cracks of black pepper for good measure.
Notes
To make farro the regular way: bring 1 cup farro & 2 cups water to a boil in a pot with a pinch of salt. Reduce to a simmer, cover, and cook for about 30 minutes until the water is absorbed and the farro is nice and chewy.