Farro, a popular Italian grain, lends a nutty, chewy texture to this spin on risotto. Serve with Greek-spiced grilled chicken or garlic-grilled shrimp.
- 1/2 tsp table salt, for cooking pasta
- 1 pound(s) uncooked asparagus, trimmed, cut into bite-size pieces
- 5 cup(s) canned chicken broth
- 1 Tbsp unsalted butter
- 1/3 cup(s) uncooked shallot(s), minced
- 1 1/4 tsp kosher salt, divided
- 1 1/2 cup(s) uncooked farro
- 1/3 cup(s) white wine, dry variety
- 1/4 cup(s) fat-free half-and-half
- 1/2 cup(s) crumbled feta cheese
- 2 Tbsp dill, fresh, minced
- 1/4 tsp black pepper
- Bring a large pot of salted water to a boil. Cook asparagus until fork tender, about 4 to 5 minutes; plunge into ice water, drain and set aside.
- Meanwhile, bring broth to a boil in a saucepan; reduce heat to low and keep warm.
- Melt butter in a medium-size saucepan over medium heat. Add shallot and 1/4 teaspoon kosher salt; cook, stirring occasionally, until onion is softened, about 5 to 7 minutes.
- Add farro; stir to coat and cook until toasted, about 2 to 3 minutes.
- Add wine; stir and cook until absorbed.
- Add warm broth in 1 cup increments, stirring constantly between additions, until broth is absorbed and farro is tender but retains some bite, about 30 minutes (you may not need to use all the broth).
- Stir in remaining 1 teaspoon kosher salt, half-and-half, feta, dill and pepper. Fold in asparagus and serve. Yields about 1 1/4 cups per serving.
- The blanched asparagus can be prepared a day or two before to speed preparation. Or if you’re really time-crunched, you can add it to the farro during the last 10 minutes of cooking – it just won’t keep its bright green color.