What I savor most about spring vegetables is biting into things. The sound a radish makes when it snaps in your mouth. Clean and crisp cucumbers that quench thirst. I toss aside the mushy and roasted in favor of these delights. This recipe is a sort-of risotto. There is no rice in it, rather farro. I love the nutty flavors of the grain against the bright spring ones of radishes, ramps, and asparagus.
farro and spring veg
This reflects the vegetables I used, but they can easily be switched up.
1 cup farro
4-5 cups stock
1 bunch ramps
1 bunch radishes (less the greens, but save them!)
1 bunch asparagus
zest of 1/2 a lemon
1/2 – 1 cup grated parmesan
Soak the farro in water for 30 minutes. Meanwhile, prep your vegetables. Chop up the ramp bulbs and cut the greens into ribbons. Keep them separate. Quarter the radishes. Chop asparagus into even pieces, setting aside the very tips. Slice the asparagus tips in half crosswise if you want, for dramatic effect. Set them aside with the ramp greens.
Boil the farro in stock until tender. Drain, reserving extra liquid. Heat enough butter in a pot. Sauté radishes and ramps until the radishes just begin to fade in color. If things are sticking, add a bit of stock. Add the asparagus. Add the farro back into the pot, along with about 1/2 cup stock. Stir, letting the farro cook a bit longer, just past tender. Add the ramp greens and asparagus tips and cook just until the greens wilt. Add lemon zest and parmesan. Season with black pepper and salt to taste.