Farrotto with asparagus, feta and dill
½ tsp, for cooking pasta
1 pound(s), trimmed, cut into bite-size pieces
Canned chicken broth
⅓ cup(s), minced
1¼ tsp, divided
⅓ cup(s), dry variety
Crumbled feta cheese
2 Tbsp, fresh, minced
- Bring a large pot of salted water to a boil. Cook asparagus until fork tender, about 4 to 5 minutes; plunge into ice water, drain and set aside.
- Meanwhile, bring broth to a boil in a saucepan; reduce heat to low and keep warm.
- Melt butter in a medium-size saucepan over medium heat. Add shallot and 1/4 teaspoon kosher salt; cook, stirring occasionally, until onion is softened, about 5 to 7 minutes.
- Add farro; stir to coat and cook until toasted, about 2 to 3 minutes.
- Add wine; stir and cook until absorbed.
- Add warm broth in 1 cup increments, stirring constantly between additions, until broth is absorbed and farro is tender but retains some bite, about 30 minutes (you may not need to use all the broth).
- Stir in remaining 1 teaspoon kosher salt, half-and-half, feta, dill and pepper. Fold in asparagus and serve. Yields about 1 1/4 cups per serving.