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Spring Vegetable Farro Risotto

Course Side Dishes
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 309 kcal
Author Hello Veggie

Ingredients

  • 1 pound asparagus tough ends removed, cut into 1-inch pieces
  • 3 tablespoons extra-virgin olive oil divided
  • 5 1/2 cups vegetable stock
  • 1 1/2 cup uncooked farro
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 4 ounces sliced shiitake mushrooms
  • 1/2 cup dry white wine
  • 2 teaspoons chopped fresh thyme
  • 3/4 cup fresh or frozen peas
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped parsley leaves
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 425ºF.
  2. Toss the asparagus and 1 tablespoon of olive oil on a sheet pan. Roast for 10 minutes or until tender and just beginning to brown in places, stirring halfway through cooking time.
  3. Bring the stock to a simmer in a small saucepan; reduce heat to low to keep it warm.
  4. Heat the remaining olive oil in a Dutch oven over medium heat. Add the farro and onion; cook for 5 minutes, stirring occasionally. Add the garlic and cook 1 minute more or until fragrant, stirring constantly. Stir in the mushrooms. Cook for 5 minutes or until the mushrooms have released their juices. Add the wine and thyme; cook until the liquid almost evaporates.
  5. Pour 1/2 cup of stock into the pot; cook over medium heat for about 4 minutes or until the liquid is nearly absorbed, stirring occasionally. Add the remaining 5 cups of broth 1/2 cup at a time, stirring occasionally until stock is absorbed before adding the next. (This takes about 40 minutes.)
  6. When adding the last 1/2 cup of broth, stir in the peas and cheese. After the broth is absorbed completely, fold in the parsley and roasted asparagus. Season to taste with salt and pepper, then serve immediately.
Nutrition Facts
Spring Vegetable Farro Risotto
Amount Per Serving (1 /6 of recipe)
Calories 309 Calories from Fat 79
% Daily Value*
Fat 8.8g14%
Saturated Fat 1.4g9%
Carbohydrates 46.1g15%
Fiber 8.2g34%
Sugar 6.7g7%
Protein 9.9g20%
* Percent Daily Values are based on a 2000 calorie diet.