Ingredients
| 5 cups chicken stock or vegetable stock | |
| 3 tablespoons olive oil | |
| 2 large shallots, finely diced | |
| 3 cloves garlic, grated | |
| 1 cup farro | |
| ¼ cup dry white wine | |
| 2 tablespoons butter | |
| 80g pecorino, finely grated | |
| 1 teaspoon freshly cracked black pepper | |
| 3 heaped tablespoons chopped chives | |
| 3 heaped tablespoons chopped oregano | |
| 3 heaped tablespoons chopped dill |
A take on a classic pepper and cheese pasta with the addition of fresh herbs, and using farro, which makes a chewy version of a classic risotto.
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Instructions
| 1. | Heat the stock in a saucepan until just simmering. |
| 2. | In a heavy-based saucepan, heat the olive oil over a medium heat, add the shallots and sauté for a few minutes until translucent, then add the garlic and sauté for a few more minutes. |
| 3. | Add the farro and sauté for 4-5 minutes, pour in the white wine and stir until the wine has been absorbed. |
| 4. | Start to ladle in the stock, about ½ cup at a time, stirring often. |
| 5. | After each addition of stock is absorbed add another, until all the liquid has been absorbed or the farro is cooked – this should take about 45 minutes. |
| 6. | Stir in the butter until melted then add the pecorino and stir until melted. |
| 7. | Add pepper and herbs and season with salt, stirring until evenly combined. |
| 8. | The mixture should be loose and wet; if not, add a little more stock or water. |
Recipes & food styling Marc Weir / Photography Amber-Jayne Bain