Asparagus Farro Risotto
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4 servings;
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SWAP ScoreWhat's this?
4 servings;
prep time
cook time
Votes: 0
Rating: 0
You:
Rate this recipe!
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Save
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Asparagus Farro Risotto
SWAP ScoreWhat's this?
4 servings;
prep time
cook time
Votes: 0
Rating: 0
You:
Rate this recipe!
Rate
Share
Save
Print Recipe
Print
SWAP ScoreWhat's this?
4 servings;
prep time
cook time
Votes: 0
Rating: 0
You:
Rate this recipe!
Rate
Share
Save
Print Recipe
Print
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 255 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 5mg 2%
Sodium 425mg 18%
Potassium 603mg 17%
Total Carbohydrates 41g 14%
Dietary Fiber 9g 36%
Sugars 7g
Protein 13g 26%
Vitamin A 8%
Vitamin C 20%
Vitamin D0%
Calcium 16%
Iron 30%
* Percent Daily Values are based on a 2000 calorie diet.
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 255 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 5mg 2%
Sodium 425mg 18%
Potassium 603mg 17%
Total Carbohydrates 41g 14%
Dietary Fiber 9g 36%
Sugars 7g
Protein 13g 26%
Vitamin A 8%
Vitamin C 20%
Vitamin D0%
Calcium 16%
Iron 30%
* Percent Daily Values are based on a 2000 calorie diet.

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