Super Asparagus-y Farro Risotto
Ingredients
The risotto
-
2
lbs.
asparagus
-
4 to 6
cups
water or stock
-
2
tablespoons
butter or extra virgin olive oil
-
1
cup
semi-pearled farro or arborio or carnaroli rice
-
½
cup
dry white wine or prosecco
-
1
heaping tsp.
kosher salt
-
½ to ¾
cup
grated Parmigiano Reggiano
Optional toppings
-
½
cup
toasted, coarsely crushed hazelnuts
-
¼ to ½
cup
finely chopped parsley
Instructions
- Prep the asparagus by boiling water with salt, trimming the tips, and dividing the stalks.
- Chop one portion of the stalks coarsely and boil until soft, then purée.
- Boil the tips and thinly sliced stalks for 2 minutes and set aside.
- Heat stock or water in a saucepan and melt butter in a skillet, adding diced onion to soften.
- Add farro or rice, cooking until glossy, then add wine and let it evaporate.
- Gradually add warmed stock while stirring until the grains are tender with a slight crunch.
- Stir in the asparagus purée and remaining asparagus pieces, then mix in cheese, hazelnuts, and parsley.
- Serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
15g
Total carbohydrates
45g
Total protein
12g
Sodium
500mg
Cholesterol
20mg
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