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Farro Funghi Risotto with Asparagus
Course: Lunch, DinnerCuisine: ItalianDifficulty: Medium
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
350
kcalTotal time
0
minutesA creamy, hearty and delicious lunch or dinner, packed with earthy mushrooms, tender farro grains, garlic and onions. At 10g of fiber per serving, the recipe provides 20% of your daily fiber intake needs. We can guarantee that you will feel comfortably full and satisfied. This dish is suitable as a post-workout meal but should be avoid pre-workout.
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Ingredients
1 cup 1 farro
4 cup 4 vegetable broth
1/2 cup 1/2 broth for broth saute
1 1 onion, finely chopped
3 cloves 3 garlic, minced
8 ounces 8 mushrooms (such as cremini or shiitake), sliced
1 bunch 1 trimmed and chopped bite sized asparagus
1/2 cup 1/2 dry white wine (optional)
Salt and pepper to taste
2 tbsp 2 nutritional yeast (optional)
Chopped fresh parsley for garnish
Directions
- In a medium saucepan, bring the vegetable broth to a simmer and keep it warm over low heat.
- In a separate large skillet or pot, heat a tiny bit of broth over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes. Keep adding broth a bit at a time so they caramelize as if using oil.
- Add the mushrooms and asparagus to the skillet and cook until they release their juices and become tender, about 5-7 minutes.
- Stir in the farro and cook for 1-2 minutes, stirring constantly.
- If using, pour in the white wine and cook until it has evaporated.
- Begin adding the warm vegetable broth to the skillet, about 1/2 cup at a time, stirring frequently and allowing the farro to absorb the liquid before adding more. Continue this process until the farro is tender and creamy, about 30-40 minutes.
- Season with salt and pepper to taste. Stir in the nutritional yeast if using.
- Serve hot, garnished with chopped fresh parsley.
Notes
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