Pea, leek and pancetta farrotto

ingredients

serves 6

• 2 tbsp olive oil

• 75g pancetta, chopped (optional)

• 2 leeks, sliced into half moons

• 2 garlic cloves, sliced

• 225g farro, pearled spelt or pearl barley

• 250g frozen or fresh peas

• 1.2L water or chicken stock

• 200g spinach

• 75g grated parmesan

instructions

Warm the oil over a medium heat and fry the pancetta until it begins to colour and release some if its fat, then add the leek, garlic and a big pinch of salt. Cook, stirring occasionally for 10 minutes until it’s soft.

Once the leek is soft and sweet, stir in the farro and add half the water and some seasoning. Stir well and leave to simmer, then as soon as that’s been absorbed, add the rest of the water and keep cooking for about 20 minutes until the farro is al dente and most of the water has been absorbed.

Stir in the peas and simmer for another 5 minutes until they are soft, then fold in the spinach and Parmesan.

Have a taste and adjust the seasoning of needed.

Delicious served with roast chicken or on its own.