Farrotto with Asparagus, Feta and Dill

Farrotto with Asparagus, Feta and Dill

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.
Serves 6

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