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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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