Slow Cooker Pancetta & Leek Farro Risotto with Gremolata
Serves: 4 servings
Ingredients
Olive oil
3 ounces pancetta, chopped
3 medium sized leeks (white and light green parts only), washed, halved lengthwise, and sliced thin
1½ cups farro
3½ cups chicken stock
1 small lemon, juiced
Salt and pepper, to taste
2 tablespoons butter
½ cup freshly grated Parmesan
For gremolata:
1 large handful of parley, finely chopped
1 lemon, zested
1 clove garlic, minced
2 tablespoons olive oil
Salt and pepper, to taste
Instructions
In a large skillet, add enough olive oil to barely coat the bottom of the pan and heat over medium-high heat. Add pancetta, cooking until crisp. Remove pancetta using a slotted spoon and place on a paper towel. Set aside.
In same pan you used for the pancetta, add leeks to pancetta drippings. You may need to add a little olive oil to the pan depending on how much fat the pancetta rendered. Cook leeks, stirring, on medium high heat until softened slightly and a little golden brown. Remove from pan and set aside.
Without washing out pan, add farro and toast until beginning to brown, about 2-3 minutes.
In the bowl of your slow cooker, add pancetta, leeks, and farro. Add chicken stock and lemon juice. Cook on low, about 3½ to 4½ hours until farro is cooked and most of liquid is absorbed.
While farro cooks, make gremolata. Stir together parsley, lemon zest, garlic, and olive oil.
Serve farro topped with parmesan and a spoonful of gremolata.