by Sarah Steimer
- 2 cups low-sodium chicken broth
- about 3 slices bacon, roughly chopped
- 1 bunch scallions, green and white parts separated and thinly sliced
- 1 cup semi-pearled farro (I actually just used pearled farro and it worked out quite well)
- 1/4 cup white wine
- 1 teaspoon lemon juice
- 1/4 cup Parmesan, finely grated, plus more for serving
- salt and pepper
Bring the chicken broth and two cups of water to a boil in a small pot. Reduce the heat and keep the liquid warm.
Heat a large, high-rimmed pan over medium heat. Once hot, add the bacon and cook until crisp. Remove from the pan and let drain on a paper towel.
Pour off all but 1/2 tablespoon fat from the pan. With the pan still over medium heat, add the scallion whites and cook, stirring often, until softened (about 1-2 minutes). Add the farro and cook, stirring often, for about 2 minutes. Add wine and cook, stirring, until almost evaporated (about 1 minute).
Add 1 cup of the warm broth-water mixture to the farro and cook, stirring often, until the liquid is absorbed, about 4 minutes. Continue to add the liquid about 1 cup at a time, letting each addition absorb before adding more. Cook until the farro is tender but firm to the bite, about 30 minutes.
Stir in the lemon, half of the scallion greens and the 1/4 cup of Parmesan. Season with salt and pepper.
Serve the farrotto with the bacon, scallions and a few shaves of Parmesan.
Makes 2 servings.
Recipe adapted from: Bon Apptit