Recipe courtesy of Anne Burrell

Crab Farrotto with Peas

Name: Crab Farrotto with Peas
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Ingredients: Splash olive oil; 1/2 onion, cut into small dice; 1 cup semi-pearled farro; Big splash white wine; Kosher salt; About 2 cups warm lobster stock, plus more if needed; 1 cup defrosted frozen peas; 1 cup lump crabmeat, shells picked; 1/2 cup grated Parmesan; 2 tablespoons butter; 1 tablespoon nice pea sprouts; 3 or 4 stems fresh marjoram, leaves minced; 1 bunch fresh flat-leaf parsley, leaves chopped; 1 small bunch chives, minced; 1/2 lemon, zested and juiced

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Level: Easy

Total: 1 hr
Active: 1 hr

Yield: 4 servings

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Ingredients

Splash olive oil

1/2 onion, cut into small dice

1 cup semi-pearled farro

Big splash white wine

Kosher salt

About 2 cups warm lobster stock, plus more if needed

1 cup defrosted frozen peas

1 cup lump crabmeat, shells picked

1/2 cup grated Parmesan

2 tablespoons butter

1 tablespoon nice pea sprouts

3 or 4 stems fresh marjoram, leaves minced

1 bunch fresh flat-leaf parsley, leaves chopped

1 small bunch chives, minced

1/2 lemon, zested and juiced

Directions

Add a splash of olive oil to a medium saucepot and heat over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the farro and toast for another few minutes until it smells nutty. Add the white wine and reduce by half. Season with salt and stir.
Start to add the lobster stock by the ladleful, stirring occasionally and cooking until starting to thicken. Keep adding more stock as the liquid gets absorbed. Once thickened, after about 30 minutes, stir in the peas, crab, Parmesan, butter, pea shoots, marjoram, parsley, chives and lemon zest and juice. Use a wooden spoon to whip by hand until creamy, a couple of minutes. Serve in bowls.