Farro Funghi Risotto with Asparagus
4
servings30
minutes40
minutes350
kcal0
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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