Farro Risotto with Peas Mint Pistachio
Ingredients
- 1 cup pearled farro (pearled means the husk has been removed off the wheat grain)
- 2 cups chicken broth
- 2-3 cups water
- ½ cup pistachios (shelled & chopped roughly)
- ½ cup frozen peas (thawed)
- 2 oz aged parmigiano reggiano (shaved; the better the cheese, the better the dish!)
- 2-3 cloves garlic (minced)
- 3 tablespoons olive oil
- 1-2 splashes of white wine
- 1 small bunch of fresh mint
- 1 tablespoon butter (optional)
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