Asparagus Farro Risotto
Ingredients:
1 shallot, diced
2 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons butter
2 cups farro
1 1/4 cup dry white wine
3-4 cups low sodium vegetable broth
Salt & Pepper
1 cup asparagus cut into 1 inch pieces
1 cup peas (I used frozen)
To Finish:
2 Tablespoons unsalted butter
1/3 cup grated Parmesan cheese
Directions:
- Prepare vegetables as desired. You can blanch them. I chose to roast my asparagus for a richer flavor.
- In a heavy saucepan, heat the olive oil and butter and cook the shallot until it is transparent and soft.
- Add the garlic and farro. Stir, coating it with the oil mixture and cook for a few minutes to toast.
- Add the white wine, and cook over medium heat stirring often until the wine has been absorbed.
- Begin to add a cup of broth at a time, stirring it into the farro, adding more as each cup gets absorbed.
- Continue to cook the farro in this fashion for about 25-30 minutes or until the farro is al dente.
- Add the peas and asparagus and mix well.
- Remove from the heat and stir in the butter and grated Parmesan cheese.
- Serve in individual bowls, offering additional grated cheese, and cracked black pepper at the table.
Have you tried farro before?
View Comments (4)
Delicious!!
You made it? I'm glad you enjoyed it!
I did a version of this as a side dish and it was fantastic! I found out that I am pre-diabetic and I've been trying to eat better and find delicious alternatives to some of my favorite foods. Thank you for letting me still enjoy "risotto"!! :)
I'm so glad you liked it!