Asparagus Farro Risotto
Servings
4servings
Ingredients
Instructions
  1. Preheat oven to 350F.
  2. Heat 1 tablespoon oil in a large pot 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, about 3 minutes. 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.
  4. While the farro cooks, place mushrooms on a foil lined pan and toss with with 1 tablespoon olive oil, salt and pepper. Roast for about 12 minutes, or until some of the liquid from the mushrooms starts to dry.
  5. 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.
  6. Remove from heat, add thyme, mint, salt, lemon, and Parmesan. Serve immediately.
Nutrition Facts
Asparagus Farro Risotto
Amount Per Serving
Calories 233 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 5mg 2%
Sodium 500mg 21%
Potassium 374mg 11%
Total Carbohydrates 33g 11%
Dietary Fiber 4g 16%
Sugars 10g
Protein 7g 14%
Vitamin A 116%
Vitamin C 12%
Vitamin D0%
Calcium 7%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.
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