Spring Farro Risotto
Ingredients:
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4 cups (960 ml) low-sodium vegetable broth, warmed
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2 Tbsp olive oil
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2 shallots, finely chopped
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2 garlic cloves, minced
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1 1/2 cups (312 g) pearled farro*
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1/2 tsp salt
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1/8 tsp black pepper
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1/2 bunch asparagus, trimmed and chopped into 1-inch pieces (about 1 cup or 134 g)
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1 cup (134 g) frozen green peas
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Zest of 1 fresh lemon (about 2 tsp)
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2 Tbsp finely chopped fresh parsley
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1 Tbsp nutritional yeast (optional)
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
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In a small saucepan, heat broth and keep warm over low heat.
- In a large, heavy bottomed pot, heat oil over medium heat. Add shallots and garlic and cook, stirring frequently, until shallots are translucent, about 2–3 minutes.
- Add farro and cook an additional minute, stirring often. Add salt, black pepper and 1 cup broth. Let simmer, stirring frequently, until most of the broth has been absorbed, about 4–5 minutes. Continue adding remaining broth, 1 cup at a time, stirring frequently, for approximately 20 minutes, or until farro is cooked through and slightly chewy.
- Add asparagus and peas with the last addition of broth. Let simmer, while stirring frequently, for 6–7 minutes, or until the broth has been absorbed, asparagus is crisp-tender and peas are warmed through.
- Remove from heat. Stir in lemon zest, parsley and nutritional yeast (if using). Add additional salt and black pepper to taste, if necessary
*If using whole farro, be sure to soak farro overnight and drain/rinse when ready to use.
Notes:
Make it gluten-free: Use 1 1/2 cups arborio rice or short-grain brown rice instead of farro.
Nutrition Information Per Serving:
369 calories, 8.3 g total fat, 1.2 g saturated fat, 1.3 g polyunsaturated fat, 5.1 g monounsaturated fat, 0 mg cholesterol, 471 mg sodium, 478 mg potassium, 66 g total carbohydrates, 12 g fiber, 4.2 g sugar, 13.2 g protein, 5% calcium, 20% iron
