Asparagus Farro Risotto

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Serves4 ()
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Ingredients

Directions

  1. Preheat oven to 350F.
  2. Heat the oil in a large pot with an oven-proof lid over medium-high heat. Add the onion and sauté for 2 minutes or until translucent.
  3. Add farro and turn the heat to high. Cook until farro is coated in the oil. Add vegetable broth and bring to a boil. As soon as it boils, set the temperature to medium-low and constantly stir the farro to prevent it from sticking to the bottom of the pan. While farro is cooking, sprinkle mushrooms with olive oil, salt and pepper and roast for 12 minutes.
  4. When the farro is al dente add the mushroom and asparagus. If the farro looks dry, add ¼ cup of water or broth. Give it all a good stir and cook until the asparagus is just tender.
  5. Remove from heat, add thyme, mint, salt, lemon, and parmesan. Serve immediately.
Nutrition Facts
Asparagus Farro Risotto
Amount Per Serving
Calories 203 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 5mg 2%
Sodium 523mg 22%
Potassium 373mg 11%
Total Carbohydrates 34g 11%
Dietary Fiber 4g 16%
Sugars 10g
Protein 7g 14%
Vitamin A 116%
Vitamin C 17%
Vitamin D0%
Calcium 7%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

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