Asparagus, Pea and Lemon Farotto
 
Prep time
Cook time
Total time
 
P.S This dish is so adaptable, feel free to throw in a handful of chopped herbs, mint or parsley. and for a more decadent dish, crumble some goats cheese or ricotta over the top.
Author:
Serves: 2
Ingredients
  • 1 small onion, chopped
  • 2 tablespoons olive oil
  • 1 garlic clove, crushed
  • 120g Spelt grains
  • 120ml white wine (verjuice or water is fine too)
  • 500ml vegetarian stock
  • ½ bunch asparagus, cut into bite size pieces
  • 1 cup frozen peas
  • ½ cup parmesan, grated
  • juice of half a lemon
  • pepper to taste
Instructions
  1. In a deep sauté pan heat the oil on a medium heat and sauté the onion and garlic for 5 minutes, until soft.
  2. Add the spelt and stir until all grains coated in the oil.
  3. Add the white wine and stir occasionally until the liquid has been absorbed and the alcohol will have cooked off by then.
  4. Pour in the stock, cover the pan with a lid and let it bubble away for about 30 min. If you feel the liquid is not absorbing fast enough, take the lid off.
  5. There will still be a little liquid still left in the pan, add the peas and asparagus and stir for a minute.
  6. Add the parmesan and pepper to taste.
  7. Turn off the heat and add the lemon juice.
Recipe by Dish and the Spoon at https://dishandthespoon.com/2014/08/26/otto-what/