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Editor’s Request: The French-inspired menu at the St. Regis Deer Valley’s Brasserie 7452 blows me away every time. Could you ask them to share a side dish recipe that uses a spring/summer vegetable?
Brasserie 7452’s Creamy Spring Pea Farro
October 5, 2026
Ingredients
- 2 tablespoons avocado oil
- 1 tablespoon shallot, finely chopped
- 1 tablespoon garlic, finely chopped
- 2 cups farro
- 1/2 cup dry white wine
- 2 quarts hot vegetable stock
- 3/4 cup spring peas
- Salt and black pepper, to taste
- 1/2 cup grated Parmesan
- 2 to 4 tablespoons heavy cream,
- optional
- 1 tablespoon butter, optional
Instructions
- Heat the avocado oil in a medium pot over medium heat.
- Add the shallot and cook until softened (about 1 minute). Add the garlic and cook until fragrant (about 30 seconds).
- Stir in the farro and toast lightly for 1 to 2 minutes. Pour in the white wine and cook until mostly absorbed. Add the hot vegetable stock, cover and simmer until the farro is tender and the liquid is mostly absorbed (about 25 to 30 minutes).
- Stir in the spring peas during the last 3 to 5 minutes of cooking. Remove from heat and stir in the Parmesan.
- Season with salt and pepper to taste. For a richer, creamier finish, stir in a little butter and heavy
