Farro Risotto with Wild Mushrooms and Asparagus
A healthy version of risotto made with whole grain farro
Servings: 6
Calories: 280kcal
Ingredients
- 1 ½ cups farro
- 5 cups low sodium vegetable broth divided
- 2 medium shallots diced
- 2 Tbs olive oil
- ¼ cup dry white wine
- .5 oz. dried porcini mushrooms soaked in 1 cup hot water
- 1 cup cremini baby bella mushrooms, chopped
- 1 lb thin asparagus tough ends snapped off, and cut into 1-inch pieces
- ¼-1/2 cup grated parmesan cheese
Instructions
- Cook the farro in 3 cups of the broth, for about 10-15 minutes, or until most of the liquid is absorbed, and farro is slightly tender but still has some firmness.
- While farro is cooking, soak the dried porcini mushrooms in 1 cup hot water for about 15 minutes. Remove the mushrooms to a strainer (reserving the liquid), and rinse well, to remove any grit. Strain the mushroom liquid through a coffee filter to make sure it's clear of any grit. Chop both the porcini, and the cremini mushrooms.
- Heat the olive oil in a large sauté pan over medium high heat, and add shallots. Cook 3-5 minutes, or until translucent. Add the mushrooms, and then the wine, and sauté for another 3 minutes or so.
- Add the cooked farro to the shallots and mushrooms, and immediately add the reserved mushroom liquid. Stir gently, and reduce the heat to low.
- As the liquid is absorbed, add additional broth, about ½ cup (or a ladle full) at a time, and stir occasionally as it simmers. Add additional broth as needed, up to 2 cups, until farro is completely tender and creamy.
- When farro is just about finished, add asparagus and simmer for a final 3-5 minutes, or until asparagus is tender.
- Stir in ¼ cup grated cheese.
- Serve, passing additional cheese if desired.
Nutrition
Calories: 280kcal | Carbohydrates: 47g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 72mg | Potassium: 387mg | Fiber: 11g | Sugar: 4g | Vitamin A: 619IU | Vitamin C: 5mg | Calcium: 85mg | Iron: 3mg