Risotto is a well-known dish made with rice. However, we are switching things up with farro. Here we make a creamy and tangy sauce using cheese and lemon and add asparagus for more fibers and plant goodness.
What is farro?
Farro is an ancient wheat grain. It is packed with fibers and almost has a nutty flavor, almost like brown rice. It is an excellent replacement for rice or pasta. Farro is perfect for salads, risotto, as a side, or in soups.
What are the benefits of eating farro?
Since it is a whole grain, farro is rich in fibers (5g per ¼ cup). It also contains a decent amount of protein, with ¼ cup (47g) of farro counting 6g of protein. Because farro is rich in fibers, it can help maintain healthy blood sugar levels and promote a healthy digestive tract.
How to make the best risotto?
Here are my 3 chef’s tips for making a delicious risotto:
- Toast your grain for 3 minutes before adding any liquid.
- Add the liquid gradually. Once almost evaporated, add more liquid. Repeat until all the liquid is absorbed.
- Do not stir your rice or farro.
- 1 cup farro
- 1 onion, diced
- 3 garlic cloves, minced
- 1 bunch asparagus, thinly sliced
- ½ cup Parmigiano reggiano, grated
- 1 lemon
- 1 tbsp olive oil
- ½ cup white wine
- 3 cups vegetable broth
- In a dutch oven or wide pot, drizzle olive oil. Add the onion, garlic, salt, and pepper. Cook for 7 minutes or until the onion and garlic are golden brown. Add the farro. Toast for 2 minutes.
- Add the wine. Let the farro absorb the wine.
- Add 1 cup of broth. Once absorbed, add another cup of broth. Repeat a third time. The process should take between 25 and 30 minutes.
- After 25-30 minutes, add the asparagus, the juice of a lemon, and the zests. Stir in the cheese. Cook for 5 additional minutes.