Farro Risotto with Spring Vegetables

THE BOUNTY OF SPRING
Spring marks the beginning of an exciting change in our seasonal food scene; a transition from the rich, warm flavors of winter to the light, delicate notes of spring.   It happens quietly. Spinach and arugula greens sprout.  Onions bloom.  Carrots, beets, parsnips and radishes wait to be pulled. Asparagus reaches for the sun and fennel bulbs grow. It is spring. A whole new cast of characters are on the food scene and the starring role belongs to spring vegetables!

 

Farro Risotto with Spring VegetablesRecipe by Chef Stacy Maple

Yield 4-6 servings

Chef Stacy demonstrating how to make
Farro-Risotto recipe at
Farmer D Organics in Decatur, GA

Ingredients:

½ Cup Farro
2 TB Extra Virgin Olive Oil
½ cup Shallot, diced small
2 oz Dry Sherry or Dry White Wine
2 Cup Chicken or Vegetable Stock
1 cup Carrots, peeled and diced medium
1 Cup Parsnip, peeled and diced medium
1 Cup Peas
1 Cup Asparagus Tips
1 tsp Salt
¼ tsp White Pepper, ground
2 TB Butter, optional
2 TB Heavy Cream, optional
2 TB Parmesan Cheese, grated, optional

 

 

Directions:

Step 1   Boil Farro in salted water until almost al dente. This will take a variable amount of time, approximately 10 minutes

Step 2   Sauté Shallots in Oil until translucent. Add Drained Farro and cook for 2 minutes.  Add Wine and cook until evaporated.

Making Farro-Risotto with the "RoboStir"

Step 3   Add ½ cup Stock or just enough to cover Farro, simmer to almost dry while stirring.

Step 4   Once Farro has absorbed almost all the liquid and the pan is almost dry, add additional 1/2 Cup of Stock or just enough to cover Farro. Continue simmering while stirring.

Step 5   Once Farro has absorbed almost all the liquid again, add the Carrots and Parsnips and additional ½ cup of Stock. Continue simmering while stirring.

Step 6   Once Farro has absorbed the liquid, add Asparagus and Peas along with remaining Stock.  Continue simmering while stirring until pan is almost dry and vegetables and Farro are barely al dente.

Step 7   Add Salt and Pepper. Remove from heat and stir in Butter and Cream

Step 8   Finish with Cheese, adjust seasoning and serve immediately.

The Bounty of Spring

 

 Pecan Crusted Chicken and Arugula Salad

Spring is here and soon our local markets will be filled once again with its bounty.   In Georgia, we can look forward to local spring vegetables like arugula, asparagus, radishes, morel mushrooms and our beloved pecans.  After a long winter of braised meats and roasted root vegetables, the light and bright flavors of spring are a welcome sight.  

The Pecan Crusted Chicken and Arugula Salad is a beautiful dinner salad that showcases the taste of spring in Georgia:  Pecan Crusted Chicken Breast on a bed of fresh Arugula with grilled Asparagus and crumbled Gorgonzola Cheese drizzled with White Peach Balsamic Vinaigrette.   A perfect balance of flavors and textures: Sweet and savory; Light and filling; Raw and roasted; Simple and elegant.

Tossing cooked and fresh vegetables together is an easy way to create an interesting dinner salad.  Grilling or roasting vegetables adds complexity and depth of flavor through the browning process and certain vegetables are more desirable when cooked rather than eaten raw.  Try grilling or roasting these vegetables to create something new and exciting in your next salad: asparagus, Brussels sprouts, parsnips, green beans, sweet corn and radishes. 

Pecan Crusted Chicken and Arugula Salad

 Pecan Crusted Chicken
1 cup Georgia Pecans
½ cup Breadcrumbs
1 tsp Paprika
2 tsp Salt, divided
1 tsp White Pepper
1 tsp Sugar
2 Egg Whites
1 TBSP Water
4 boneless, skinless chicken breasts, pounded thin

 
 
 
 
 
 


INSTRUCTIONS
In food processor, chop Pecans fine until they are consistent in size. Add breadcrumbs, Paprika, 1 tsp of Salt, White Pepper and Sugar and pulse together. Pour Pecan Crumbs mix in pan.  

 

 



 

 

Whisk together egg whites and water.  Dip Chicken breasts in egg wash, sprinkle with salt and then coat in Pecan Crumbs.  Shake off extra coating and set aside.  Repeat process until all chicken breasts are coated.  

 

Heat olive oil in sauté pan.  Transfer Pecan Coated Chicken to hot sauté pan.  Cook over medium heat for 4-5 minutes then flip chicken to cook other side.  Cook for additional 4-5 minutes.  Be Careful not to burn pecans.  Remove chicken and let rest for 2-3 minutes before plating on salad.

 

White Peach Balsamic Vinaigrette

1 Georgia Peach, peeled (substitute 1 cup of drained, canned peaches, if you must.)
2 TBSP Honey
¼ cup White Balsamic Vinegar
¼ tsp Salt
White Pepper, pinch
¾ cup Canola Oil

INSTRUCTIONS
In food processor, add peaches and honey and puree.  Add vinegar, salt and pepper and pulse together.  With food processor running, slowly pour in canola oil.  Continue running food processor until dressing is completely emulsified.  Taste and adjust seasoning. 

 

Arugula Salad

1 Cup Arugula, washed
5-7 stalks of Asparagus, grilled or roasted
2 TBSP Crumbled Gorgonzola Cheese
5-7 Pecan Halves
1 Pecan Crusted Chicken Breast, sliced (see recipe above)
White Peach Balsamic Vinaigrette, (see recipe above)

INSTRUCTIONS

Assemble salad as follows:  Line perimeter of plate with cooked Asparagus.  In center of plate add Arugula.  Slice Chicken and shingle it over the Arugula.  Sprinkle with Gorgonzola Cheese and Pecans.  Garnish with fresh peach slice. Serve with White Peach Balsamic Vinaigrette.