Bacon and Scallion Farrotto
Semi-pearled farro has had some of its outer kernel removed, which allows the starch to release and create a creamy sauce while cooking.
- 4 cups low-sodium chicken broth
- 4 oz. bacon (about 6 slices), cut into ¼” pieces
- 2 bunches scallions, green and white parts separated, thinly sliced
- 2 cups semi-pearled farro
- 2 teaspoons fresh lemon juice
- ½ cup grated Parmesan, plus shaved for serving
- Kosher salt and freshly ground black pepper
Bring broth and 4 cups water to a boil in a medium saucepan; reduce heat to low and keep warm.
Meanwhile, heat oil in a large saucepan over medium heat. Add bacon and cook, stirring often, until crisp, 5–8 minutes; using a slotted spoon, transfer to a paper towel–lined plate.
Pour off all but 1 Tbsp. fat from pan. Add scallion whites to pan and cook, stirring often, until soft, about 2 minutes. Add farro and cook, stirring often, until toasted, about 3 minutes. Add wine and cook, stirring, until almost completely evaporated, about 1 minute.
Add 1 cup warm broth mixture to farro and cook, stirring often, until broth is absorbed, about 4 minutes. Continue adding broth mixture by cupfuls, stirring often and letting broth mixture absorb before adding more, until farro is tender but still firm to the bite, 35–40 minutes. Stir in lemon juice, half of scallion greens, and ½ cup grated Parmesan; season with salt and pepper.
Serve farroto topped with bacon, shaved Parmesan, and remaining scallion greens.