Farro Risotto with Mushrooms and Asparagus

I love risotto so much, I really could eat risotto every day. When I decided to make a risotto for dinner, I chose to make it with a protein and fiber packed grain - farro. First, let me give you some information about this great grain...

Farro is an ancient grain with a nutty flavor and somewhat chewy texture. This grain is so ancient, in fact, that evidence shows farro was eaten and enjoyed by Egyptian kings and Roman Legions. Farro originated in the Fertile Crescent region and is still grown in Italy.


Farro is usually sold pearled, semi-pearled or whole. The difference between between these varieties is the husk on the exterior of the grain. While the husk is inedible, its presence helps protect farro's vital nutrients (whole). Pearling the grain removed the inedible hull, but this process also removed some (semi-pearled) or all (pearled) of the nutritious germ and bran. However, keep in mind that the presence of the hull (whole) requires a longer cooking time (or soaking overnight).

So, I would say if you have the time to soak the grains, get the whole variety - it's more nutrients. If you don't have the time, get the semi-pearled variety - it's quicker but still has lots of the great nutrients!


Farro is very versatile. It can be used as a hot breakfast cereal, in soups, salads, side dishes, etc. And as far as nutrients go, farro has more fiber and protein that regular wheat. Also, it is rich in magnesium, zinc and vitamin B. The one downfall, however, is that this is not gluten-free. Although this can all seem a bit confusing, farro is quite easy to cook and a healthier alternative to rice and other grains. Plus, this meal is a great vegetarian option because farro is packed with protein!

Farro Risotto with Mushrooms and Asparagus

Yield: 5 servings | Prep time: 10 minutes | Total time: 50 minutes

Ingredients:

• 12-16 oz. mushrooms, sliced
• 1 large shallot, minced (about 2 oz.)
• 1 1/2 cups semi-pearled farro
• 1/4 cup white wine
• 4 cups vegetable stock
• 4 oz. asparagus, cut into 1-inch pieces
• 2 Tbsp. butter
• 1/2 cup freshly grated Parmesan cheese
• 3 Tbsp. parsley
• Salt and pepper to taste

Directions:

1. Heat a large, deep pan over medium-high heat. Once hot, add sliced mushrooms and cook for 3-5 minutes or until mushrooms are soft. Remove mushrooms and their liquid; set aside.
2. Add olive oil to pan (enough to coat). Add shallots and cook 1-2 minutes until fragrant (do not brown). Reduce heat to medium and add farro, stirring to coat with oil, and cook for another 2 minutes. 
3. Pour in wine, stirring constantly until the wine is fully absorbed. Add 1 cup of broth to the farro, and stir until the broth is absorbed. Adjust your heat so the farro/liquid is lightly simmering.
4. Continue adding broth, 1 cup at a time, stirring frequently, until the liquid is absorbed and the farro is al dente (this will take about 20 minutes).
5. Turn heat to low, add asparagus and simmer for 3-5 minutes or until asparagus is tender.
6. Stir in mushrooms and their juices, Parmesan cheese and butter - stir to combine. Season with salt and pepper, sprinkle with chopped parsley and serve.