Asparagus Farro Risotto

Recipe by Pam Aughe, R.D., Recipe Editor, edibleWOW Magazine

Photography By Carole Topalian | October 29, 2017

Ingredients

  • 4 cups vegetable broth
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 medium onion, chopped
  • 1 cup uncooked farro, rinsed
  • ½ cup dry white wine
  • 1 pound asparagus, cut into 1-inch pieces
  • ¼ cup chopped fresh parsley
  • 3 tablespoons Parmesan cheese
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Instructions

1.  Heat broth in a 2-quart sauce pan over low heat to barely a simmer.

2.  Heat oil in a 3-quart sauce pan over medium heat. Add onion and sauté 5 minutes or until translucent; stir occasionally. Add farro; sauté 2–4 minutes or until lightly toasted. Add wine and cook until mostly evaporated, stirring constantly.

3.  Ladle ½ cup of hot broth over farro, reduce heat to medium-low and cook until broth is absorbed, stirring constantly. Repeat until all broth is gone and farro is creamy; about 45 minutes. Meanwhile, steam asparagus for 1½ to 2 minutes or until barely tender, then add in with final ½ cup of broth.

4.  Stir in 1 teaspoon olive oil, parsley and Parmesan. Serve immediately.

Yield: 5 cups

Related Stories & Recipes

Ingredients

  • 4 cups vegetable broth
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 medium onion, chopped
  • 1 cup uncooked farro, rinsed
  • ½ cup dry white wine
  • 1 pound asparagus, cut into 1-inch pieces
  • ¼ cup chopped fresh parsley
  • 3 tablespoons Parmesan cheese
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60