Farro Risotto with Snap Pea Ragout

InHarvest Products Used


  • 8 oz. InHarvest Farro
  • 3 c. vegetable stock
  • 1 c. white wine
  • 2 T. olive oil
  • 1 sweet onion, small diced
  • 2 cloves garlic, minced
  • 3 T. olive oil
  • ¾ c. Parmesan cheese, shredded
  • ¼ c. Asiago cheese, shredded 

Snap Pea Ragout:

  • 1 lb. sugar snap peas, ¼ inch bias cut
  • 1 vine ripe tomato, small dice
  • 1 clove garlic, minced
  • 1 fresh lemon, juiced
  • Salt & pepper, to taste




  1. Heat olive oil in large pot and add onion and garlic. Sauté until onion is translucent. Add Farro and continue to stir.
  2. Once Farro is mixed well, add white wine while stirring. Add stock one cup at a time while continuing to stir until all stock is gone.
  3. Stir Parmesan cheese and Asiago cheese into Farro and mix well.
  4. Garnish with grated cheeses and top with snap pea ragout.


  1. Sauté onions and garlic for 2 minutes add snap peas and toss about 2 minutes. Add tomatoes and squeeze fresh lemon on top. Season with salt and pepper. Serve immediately over risotto.