Asparagus & Lemon Farro Risotto

Asparagus & Lemon Farro Risotto

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This is a delicious asparagus dish to make while it’s in season. I switched out traditional arborio rice for farro, a wonderful fiber and iron rich whole grain with a low glycemic index and slightly nutty flavor. When cooked, it will have an al dente texture that is so satisfying.

Get your kids in on the action and have them trim the asparagus- my 4 year old loves to help with this task! Research show that kids are more willing to give new food a chance when they have a hand in the preparation. Although my picky eater did not exactly dig into the risotto, she was happy to try it without fuss.

 

Recipe

Prep Time: 20 Minutes  Cook Time: 20 Minutes  Servings: 5 Servings

 

2015-03-26 14.04.03

 

Ingredients:

4 cups vegetable stock (I used my homemade veg stock)

3 tablespoons EVOO, divided

1 small onion, finely chopped

1 cup farro

1/2 cup dry white wine

1 bunch asparagus, trimmed and chopped into 1-inch lengths

1/2 cup thawed frozen peas

1 teaspoon grated lemon zest, plus more for garnish

2 tablespoons fresh squeezed lemon juice (juice of 1 large lemon)

1 cup chopped flat leaf parsley

1/4 cup freshly finely grated Parmigiano-Reggiano, plus more for serving

Salt and Pepper

 

Instructions:

1. Bring stock to a simmer in a medium saucepan.

2. Heat 2 tablespoons of EVOO over medium heat in another saucepan. Saute onion until soft, about 3-4 minutes.

3. Add farro and continually stir for 2-3 minutes.

4. Add wine, stirring continually until just evaporated.

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5. Add 1/2 cup of the hot veg stock.

6. Cook and stir continually until almost absorbed. Repeat this process until farro is al dente (about 15 minutes). You may not use up all the stock.

7. Add asparagus with the last addition of stock and cook for 2-3 minutes, stirring continually.

8. Add peas and stir.

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9. Turn off the heat. Stir in lemon zest, lemon juice, parsley, cheese and 1 tablespoon of oil.

10. Season to taste with salt and pepper.

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Serve immediately with grated cheese and lemon zest to garnish.

I hope you enjoy this recipe! I found that this risotto is delicious chilled as well as warm.

I served it with pan seared scallops and apple romaine salad. Here’s the how-to for this simple but oh-so-amazing light meal, from one of my favorite chefs- Gordon Ramsay:

Watch this video (less than 2 minutes) and learn to cook scallops perfectly.

Don’t forget to tag me on Instagram (@NaturallyNourishedKid) so I can see your dish! Let me know how you and the family like it.

For information about the toddler bento plate above, click here.

This recipe is adapted from Martha Stewart’s risotto recipe.

 

Happy cooking,

Kelly

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