Farro and Spring Vegetable Risotto

This dish came to fruition roughly a year ago at Pollen, our first pop-up dining event. We wanted a course on the menu to showcase the wonderful green vegetables available during Spring. Asparagus however was particularly difficult to get our hands on as it’s not

commonly grown here in Malta. After a lot of asking around we were introduced to Josef, a young farmer who happened to have a small plot of asparagus which he was working. On each day of the event, Josef would freshly cut the asparagus and deliver it to our doors. Since then Josef and his cooperative of young farmers have become our primary source for fruit and vegetables here at the MCA.


For the Risotto

· 300g pearl farro

· 800ml vegetable stock or water

· 250ml dry white wine

· 2 medium white onions

For the Pesto

· 100g Mint and Basil leaves

· 50g toasted pistachios