Creamy but with a bite from the farro, this pairs beautifully with the lamb. Substitute spelt or barley if farro is unavailable.
Servings: 4
Ready Time: 35 minutes
Ingredients
2 tbsp olive oil
1 cup chopped onion
1 cup farro
5 cups water or stock
2 tbsp whipping cream
1 tbsp butter
Salt and freshly ground pepper
2 tbsp chopped parsley
Method
Heat oil in a heavy pot over medium heat. Add onion and sauté 2 minutes or until softened. Add farro and sauté 1 minute longer.
Add 2 cups water or stock and let simmer briskly until partially absorbed, 5 to 6 minutes. Add 2 more cups water or stock and increase heat to medium-high. Boil, stirring occasionally, until most of the water has been absorbed, 12 to 18 minutes. Add remaining water or stock and cook 5 to 10 minutes more or until farro is al dente and creamy. Stir in cream and butter. Remove from heat. Season with salt and pepper and stir in parsley.
Lucy Waverman