Lemon Ricotta Farro Spring Herbs (Printable Version)
Tender farro tossed with fresh vegetables, herbs, and zesty lemon ricotta creates this vibrant Mediterranean grain dish.
# Ingredient List:
→ Grains
01 - 1 cup farro, rinsed
02 - 3 cups water or vegetable broth
03 - 1/2 teaspoon kosher salt
→ Dairy
04 - 1 cup ricotta cheese
05 - 1/2 cup grated Parmesan cheese
→ Vegetables & Herbs
06 - 1 cup fresh peas or thawed frozen peas
07 - 1 cup baby spinach, chopped
08 - 1/4 cup fresh parsley, chopped
09 - 1/4 cup fresh mint, chopped
10 - 2 tablespoons fresh chives, finely sliced
11 - Zest and juice of 1 large lemon
→ Other
12 - 2 tablespoons extra-virgin olive oil
13 - Freshly ground black pepper, to taste
14 - Additional salt, to taste
# How to Make It:
01 - Combine farro, water or broth, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 25–30 minutes until farro is tender but still chewy. Drain any excess liquid if needed.
02 - Mix ricotta, lemon zest, lemon juice, and half of the Parmesan in a small bowl. Season with salt and pepper to taste. Set aside.
03 - During the last 3 minutes of farro cooking, stir in the peas and spinach. Cook until peas are bright green and spinach is wilted.
04 - Drain the farro and return to the pot. Stir in olive oil, remaining Parmesan, parsley, mint, and chives. Adjust seasoning with additional salt and pepper.
05 - Spoon farro mixture onto a serving platter or individual plates. Dollop with lemon ricotta and gently swirl or fold together.
06 - Garnish with extra herbs, a drizzle of olive oil, and more Parmesan if desired. Serve warm or at room temperature.
# Expert Advice:
01 -
- The creamy ricotta and bright lemon create this incredible contrast against the nutty, chewy farro that just wakes everything up
- You can throw whatever herbs you have in the garden or fridge in here and it works every single time
02 -
- I once forgot to drain the farro after cooking and ended up with a soupy mess, so now I always drain it well even if most of the liquid has absorbed
- The ricotta mixture can be made hours ahead and kept in the fridge, which actually helps the lemon flavor develop even more
03 -
- Microplane the lemon zest directly into the ricotta so you catch all those fragrant oils
- Taste the ricotta mixture before serving because some lemons are more acidic than others