|Yield||4 main course or 6 starter servings|
For these last few months before the new spring vegetables are available and we’re tired of winter, here’s a delicious, risotto-like dish that uses over-wintering greens like chard, kale, or spinach.
|1||qt. homemade chicken broth|
|4||oz. pancetta, cut into ¼-inch dice|
|3||Tbsp. unsalted butter|
|1||medium onion, chopped|
|½||tsp. kosher salt|
|½||cup Pinot Grigio or other dry white wine|
|1||cup semiperlato farro, rinsed and drained|
|1||bunch Swiss chard, kale, spinach, or a mixture of greens|
|1||Tbsp. unsalted butter|
|½||lb. mushrooms, sliced|
|1||cup freshly grated Parmigiano-Reggiano|
This content is from the Verdura recipes collection.
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