Farrotto Primavera

• 6 tablespoons extra-virgin olive oil
• 2 cloves garlic, thinly sliced
• 1/2 cup scallions, sliced, white and green parts kept separate
• 2 cups farro della Garfagnana
• 1/4 cup white wine
• 6 cups vegetable or chicken stock, plus more as needed
• 1 cup raw peas, shelled
• 1 cup asparagus, sliced on bias, tips kept separate from stems
• 1 cup fava beans, blanched and peeled
• 8 zucchini blossoms (flowers only), optional
• 1/4 cup chopped flat-leaf parsley
• 1/2 cup finely grated Parmigiano- Reggiano
• 13 cup pesto (recipe follows)
• Freshly ground pepper, salt and red-pepper flakes to taste

1. In a deep skillet, heat 4 tablespoons of olive oil over medium heat.
2. Add garlic and white parts of scallions.
3. Cook, stirring, until scallions are translucent.
4. Add farro and toast 2 to 3 minutes, stirring to prevent sticking.
5. Add wine and cook until most of liquid is absorbed.
6. Add 2 cups of stock, adjust heat and simmer until most of liquid is absorbed, 10 to 15 minutes.
7. Add 2 more cups of stock.
8. Simmer 5 to 7 minutes.
9. Add peas and asparagus stems and cook 8 minutes, adding more stock as necessary.
10. Add fava beans, scallion tops and asparagus tips.
11. Cook 5 minutes.
12. Add zucchini blossoms and parsley.
13. Farro should be tender, but still have some crunch.
14. Remove pan from heat and stir in Parmigiano, pesto and remaining oil.
15. Stir vigorously so farro is smooth, adding stock if too dry.
16. Season with pepper, salt and red-pepper flakes.
17. Serve immediately.

extravirgin olive oil, garlic, scallions, della garfagnana, white wine, vegetable, peas, stems, fava beans, zucchini, flatleaf, pesto, freshly ground pepper

Taken from cooking.nytimes.com/recipes/11834 (may not work)