The ancient grain farro stands out as a great choice for added protein & fiber.
This is a healthy alternative to a traditional risotto, which is typically made from Arborio rice. I make this in the same way I would a risotto, by adding the liquid slowly to the grain and stirring continuously. Doing this helps the grain to release its starches and become creamier.
This recipe is acid reflux, GERD & IBS friendly because the white wine and even the heavy cream are not necessary for this recipe.
This farro risotto could easily be an accompaniment to steak, pork, chicken, or as the main star. This recipe has been created for the farro to be the main dish, so please feel free to add more vegetables, cheese, or different seasonings to make this your new go-to vegetarian dish!
If you haven’t cooked with farro before, this is a great dish to try!
Farro is an Ancient Grain that is similar to an oversized grain of barley. Farro is loaded with antioxidants, fiber, and vitamins and is especially higher in protein and a good source of fiber. Mushrooms are super good for our brains and our bodies, rich in the amino acid and antioxidant ergothioneine which helps to slow cellular damage. Asparagus is a source of many vitamins and has been used for centuries for medicinal purposes (Metabolites, 2020).
A trick when cutting asparagus, take 1-2 stocks and gently bend them until an end snaps off, this is where you will cut the ends off of the rest of the asparagus.
On the Fireside Chat- “What’s Cooking? with Dr. Koch”, I added the discarded pieces of the vegetables that I was not sautéing with the dish directly to my vegetable stock and I would recommend that you do this as well. It gives the vegetable stock some added flavor. Also, any stock that was not used, because there may be left over, go ahead and save it! The stock can be used for any dish that needs just a little more liquid.
You are also welcome to season the dish with the herbs of your choice but I have recommended fresh sage, parsley, and thyme. Enjoy!
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