Farrotto is farro that’s been cooked in the style of risotto. This whole grain has a much nuttier, crunchier consistency than the Arborio rice used in traditional risotto, and it’s also more nutrient-dense. Asparagus adds color and a hearty dose of fiber; in the fall and winter, you can replace it with pumpkin or root vegetables.
Roasted Asparagus Farrotto
1 lb. (500 g.) asparagus, trimmed
2 Tbs. plus 1 tsp. olive oil
1/8 tsp. balsamic vinegar
Salt and freshly ground pepper
4 1/2 cups (36 fl. oz./1.1 l.) low-sodium chicken broth
1 small yellow onion, chopped
3 cloves garlic, chopped
2 cups (14 1/2 oz./455 g.) farro, rinsed
1/2 cup (4 fl. oz./125 ml.) white wine
6 Tbs. (1 1/2 oz./45 g.) grated Parmesan cheese, plus more for serving
Preheat the oven to 400°F (200°C). Cut the asparagus into 1-inch (2.5-cm.) pieces and toss with 1 teaspoon of the oil and and the vinegar. Place in a single layer on a baking sheet and season with salt and pepper. Roast until fork-tender, about 8 minutes. Set aside.
Warm the broth in a small saucepan over low heat. In a medium saucepan over medium heat, warm the remaining 2 tablespoons oil. Add the onion and garlic and saute until soft, about 5 minutes. Add the farro and stir to combine. Allow the farro to toast for 2 minutes, stirring several times. Add the wine and cook until all the liquid is absorbed, about 5 minutes.
Stir about 1 cup (8 fl. oz./250 ml.) of the broth into the farro and cook until the liquid is absorbed, about 5 minutes. Repeat this process until all the broth is incorporated and the farro is tender, about 20 minutes.
Remove the farro from the heat and stir in the reserved asparagus and the Parmesan. Season with salt and pepper and serve, passing additional cheese at the table. Serves 4-6.
Find more wholesome recipes for every day of the year in our new cookbook, Healthy Dish of the Day, by Kate McMillan.