Tuesday, May 24, 2011

Roasted Asparagus Risotto

At the local farmer's market Bluebird Grain Farms are now selling a Washington grown split farro grain and it is really delicious and versatile.  I decided to swap it for arborio rice in this risotto after seeing a similar recipe on 101cookbooks.com.  Enjoy the full flavor of spring in this surprisingly filling dinner dish.

Serves 4 as a first course or 2 for dinner (with some leftovers for lunch)


3 1/2 cups of vegetable broth
1 cup of chopped onion or leek
1 cup of farro (arborio rice if you prefer)
15 asparagus spears, chopped in inch pieces up to the tough parts
Parmesan cheese

1. Put vegetable broth in a saucepan on the pot and let warm on medium heat
2. Add 3 tablespoons olive oil to a heavy deep pot
3. When oil is hot, add chopped leaks or onions to the pan and stir to coat.
4. When onions are soft, add farro and stir to coat with oil
5. One minute later add one or two ladles filled with warmed vegetable broth to farro mixture
6. Stir farro frequently to avoid having it stick to the bottom of the pan, as broth is absorbed into the farro, add more broth a bit at a time
7. The broth process will take about 20 minutes
8. While farro is cooking, add chopped asparagus spears to a pan and coat with some olive oil spray and salt.
9. Place under the broiler for about 6 minutes or until roasted
10. Remove from the broiler and grate some parmesan cheese on top of the spears and return them to the oven for 1 minute more
11. When farro is ready (it will taste cooked almost like steal cut oatmeal) serve in bowls and top with asparagus spears.
12. Serve with salt and pepper on the table

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