Spring Vegetable farrotto
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 307.7
- Total Fat: 5.2 g
- Cholesterol: 6.6 mg
- Sodium: 789.2 mg
- Total Carbs: 45.0 g
- Dietary Fiber: 8.2 g
- Protein: 15.3 g
View full nutritional breakdown of Spring Vegetable farrotto calories by ingredient
Introduction
This refreshing and light meal is perfect for family dinners, picnic, and any occasion! Make a batch and store it in the refrigerator for a week's worth of lunches, or just enjoy it with your family for a healthy but still delish dish! This refreshing and light meal is perfect for family dinners, picnic, and any occasion! Make a batch and store it in the refrigerator for a week's worth of lunches, or just enjoy it with your family for a healthy but still delish dish!Number of Servings: 6
Ingredients
-
Low Sodium Chicken Broth 4 cups
Water 2 cups
Extra Virgin Olive Oil, 1 tbsp
Yellow onion, 1 medium
Half a Red Bell Pepper, seeded and chopped
Italian peal farro, 1.5 cup
Kosher Salt, .5 tsp
Cayenne peper, .5 tsp
Dry White Wine, 1 cup
Asparagus, 1 pound chopped (about 3 cups)
Peas, frozen, 1 cup, thawed
Parmesan Cheese, grated, .5 cup
Chopped Parsley, .5 cup
Lemon zest, 2 tsp
Tips
If you prefer your dishes with a little kick, add in some extra cayenne. To make this dish even healthier, sub in some more veggies for 1/2 the amount of farro required. Enjoy!
Directions
1. In a medium saucepan, bring broth and water to a boil over high heat. Cover and remove from heat.
2. In a medium pot, heat oil over medium heat. Add onion and pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in farro, salt and pepper and cook 1 minute. Add wine and continue cooking, stirring constantly, until liquid is absorbed, about 3 minutes.
3. Add two ladlefuls broth mixture to pot and cook, stirring constantly, until liquid is absorbed. Continue process with remaining broth mixture until grains are tender, about 20 minutes. Stir in asparagus and continue cooking until asparagus is crisp-tender and mixture is creamy, about 5 minutes. Remove from heat and stir in peas, Parmesan, parsley and lemon zest.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user POPPYKNIGHT0205.
2. In a medium pot, heat oil over medium heat. Add onion and pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in farro, salt and pepper and cook 1 minute. Add wine and continue cooking, stirring constantly, until liquid is absorbed, about 3 minutes.
3. Add two ladlefuls broth mixture to pot and cook, stirring constantly, until liquid is absorbed. Continue process with remaining broth mixture until grains are tender, about 20 minutes. Stir in asparagus and continue cooking until asparagus is crisp-tender and mixture is creamy, about 5 minutes. Remove from heat and stir in peas, Parmesan, parsley and lemon zest.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user POPPYKNIGHT0205.