About recipe

Farro Risotto, or what some like to call “farrotto,” is a nutritious twist on traditional risotto made with Arborio rice from Northern Italy. Our chefs prepare this dish for our critically ill clients on diabetic and cardiac diets because farro is high in fiber and chock-full of nutrients. When farro and asparagus are mixed with flavorful ingredients like thyme, mint, and lemon, you get a delicious meal that can be served with a slice of whole-grain bread for dinner or in your lunchbox the next day!

Ingredients (serves 4)

• 1 tablespoon extra-virgin olive oil
• 1 large yellow onion, chopped
• 1 cup semi-pearled farro
• 3 cups low-sodium vegetable broth
• 1 cup cremini mushrooms, quartered
• 2 bunch asparagus, stems snapped off, cut into 1-inch long pieces
• 2 tablespoons mint, finely chopped
• 1 tablespoon thyme, finely chopped
• 1/2 teaspoon salt
• 3 tablespoons fresh lemon juice (1 juicy lemon)
• 1/4 cup Parmesan cheese, grated

Preparation

1. Set oven to 350 degrees Fahrenheit
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 the farro and turn the heat to high. Cook until the farro is coated in the oil. Add the 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 the farro is cooking, sprinkle the mushrooms with olive oil, salt and pepper and roast for 12 minutes in the oven.
4. When the farro is al dente add the mushroom and asparagus. If the farro looks dry, add 1/4 cup of water or broth. Give it all a good stir and cook until the asparagus is just tender. Remove from the stove, add thyme, mint, salt, lemon, and Parmesan. Serve immediately.