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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 120.8
  • Total Fat: 3.1 g
  • Cholesterol: 3.0 mg
  • Sodium: 79.6 mg
  • Total Carbs: 20.2 g
  • Dietary Fiber: 3.8 g
  • Protein: 8.4 g

View full nutritional breakdown of Farro Risotto calories by ingredient
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Farro Risotto

Submitted by: CTCLOUGH
Farro Risotto

Introduction

This earthy, satisfying dish made with ancient grains is worth the wait. Packed with nutrients, this is a comforting dish that is relatively low in calories and fat while bursting with flavor and texture. Pairs well with grilled meat. This earthy, satisfying dish made with ancient grains is worth the wait. Packed with nutrients, this is a comforting dish that is relatively low in calories and fat while bursting with flavor and texture. Pairs well with grilled meat.
Number of Servings: 4

Ingredients

    4 cups low-sodium chicken, mushroom or vegetable broth
    1 Tbsp olive oil
    3 cups sliced baby bella mushrooms
    3 Tbsp finely chopped shallots
    2 cloves garlic, minced
    1 Tbsp finely chopped fresh thyme, plus additional for topping
    1 cup whole-grain farro
    1 small bunch baby asparagus, trimmed and cut diagonally into 1 inch-pieces (Brocollini also works well for this recipe)
    3 Tbsp grated Parmigiano-Reggiano cheese
    1 tsp white truffle infused olive oil (optional)


Directions

1) Bring small pot of water to boil over high heat. Add asparagus and cook until tender, one minute. Drain, plunge asparagus into an ice water bath for a few seconds and drain again. Set aside.

2) In medium saucepan, heat broth over medium-high heat until it comes to a simmer. Reduce heat to low.

3) Meanwhile, heat olive oil in a large skillet over medium-high heat. Add mushrooms and cook until softened and starting to brown, about three minutes. Stir in shallots, garlic, and thyme and cooke for two more minutes. Season with salt and pepper.

4) Stir farro into mushroom mixture and cook for four minutes. Reduce heat to low add half-cup simmering broth stir and cook until liquid is almost completely absorbed, about two minutes. Continue stirring in broth in half-cup increments, allowing liquid to absorb before adding more. Cook until farro is tender but still slightly chewy, 30-35 minutes.

5) Add asparagus to risotto and heat through. Season risotto to taste with salt and pepper. Top with cheese and a drizzle of truffle or extra virgin olive oil. Optional: Top with additional fresh thyme.

Serving Size: 4 Servings

Number of Servings: 4

Recipe submitted by SparkPeople user CTCLOUGH.






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