Pea & Leek Greens Farro Risotto
This easy-to-make, plant-based pea and leek greens farro risotto is a delicious way to reduce food waste and also make something new.
Ingredients
- leek greens (from 3 leeks) see notes
- 1 cup peas
- 3 tbsp butter, divided
- 1 cup farro
- 3½ cups broth (chicken or vegetable)
- ½ lemon, juice
- salt & pepper, to taste
Instructions
- Trim off the leek greens and thoroughly wash them by submerging them in a bowl of cold water and peeling through the layers to remove the dirt and grit.
- Slice the leek greens and trim off any brown spots or slimy leaves and discard. Set aside the sliced leeks. (It'll look like a lot, but they lose a lot of volume when they cook.)
- Heat a large pan over medium heat. Once warm, add 2 tablespoons of the butter and add the sliced leeks. Cook, stirring occasionally. When starting to soften, season with a pinch of salt, and continue to cook until they're wilted and starting to brown/slightly caramelize.
- Remove the cooked leek greens from the pan and add the fresh or frozen peas. Cook for a few minutes until soft, while still retaining their bright green hue. Remove from the pan and set aside.
- Add the farro and let toast in the pan for 1-2 minutes. Now add the broth in one cup increments until the farro has absorbed all of the liquid before adding another cup and so on. Continue to stir occasionally until the broth is all used up.
- Now, add back in the cooked peas and leek greens with the last tablespoon of butter. Squeeze the juice of half of a lemon over the top and season with salt and freshly cracked pepper. Add cheese if you want and stir it all together before serving
Notes
- The cooked leek greens equal about 1 heaping cup, but it doesn't need to be exact.
- This recipe serves about 4-6.