Zucchini, Corn and Sweet Pea Farro Risotto

Ingredients:

2 1/2 tablespoons extra virgin olive oil, divided

1 zucchini, diced

1 cup fresh corn kernels (from about 2 cobs)

1 shallot, minced, diced

2 garlic cloves, minced

1 cup farro

1/2 cup dry white wine

4 cups chicken stock, warmed

1 cup fresh steamed peas (or frozen peas, thawed)

2 ounces (1/4 cup) mascarpone cheese

4 ounces Parmesan, grated and divided

salt and pepper to taste

garnish:

1 zucchini, thinly sliced lengthwise with a potato peeler, optional micro greens, optional

Directions:

* Place a large skillet over high heat and add 1 tablespoon oil. Add diced zucchini and corn and slightly char/sauté for 2 to 3 minutes. Season with salt and pepper and transfer mixture to a small mixing bowl. Set aside. * Pour remaining oil into the large skillet and place over medium-high heat. * Add shallots and garlic and sauté for 2 to 3 minutes. * Reduce the heat to medium, add farro and toast for 4 to 5 minutes until fragrant, frequently stirring. Lightly season with salt and pepper. * Deglaze pan with the wine and stir. Allow the liquid to almost completely evaporate. * Ladle hot stock over farro mixture until barely covered. Allow mixture to simmer, stirring frequently. Once half of the liquid has evaporated add another ladle of stock and continue stirring. * Once all broth has been used and grains have softened, but are still chewy to the bite, stir in the mascarpone and 2 ounces of grated Parmesan. Season with salt and pepper. * Stir zucchini, corn and peas into the farro risotto and adjust seasonings. Top with remaining parmesan, zucchini ribbons and micro greens. Serve. 

bon appetit