Farrotto with Pancetta, Asparagus, and Peas

Name: Farrotto with Pancetta, Asparagus, and Peas
Cuisine: Europe, Italian
Ingredients: 1 1/2 cups whole, farro; 3 cups, chicken broth; 3 cups, water; 4 ounces, asparagus, trimmed and cut on bias into 1-inch lengths; 4 ounces, pancetta, cut into 1/4-inch pieces; 3 tablespoons, unsalted butter; 1/2 , onion, chopped fine; 1 , garlic clove, minced; 1 cup, frozen peas, thawed; 2 teaspoons, minced fresh tarragon; , Salt and pepper; 1 1/2 ounces, Parmesan, grated (3/4 cup); 1 tablespoon, minced fresh chives; 1 teaspoon, grated lemon zest plus 1 teaspoon juice

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Meat
Grains
Pork
Vegetables

By Steve Dunn ･ Appears in Cook's Illustrated May/June 2016

This Italian grain’s flavorful bran layer makes it a challenge to coax into creamy farrotto.

SERVES 6

TIME 1½ hours

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