How to Make Farro Risotto with Asparagus

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Healthy Cooking
Featuring Ali Occhialini

So to go with our swordfish today, we are going to make a Farro and Asparagus Risotto. And now, Farro is actually from Tuscany. It is kind of like a barley, if you cannot find Farro here, similar to barley, it is a whole grain really, really good for you, really feeling. And actually, when you cook it just like a risotto, it has the same kind of creamy consistency and it is just really delicious.

So to prepare our asparagus, you want to bend the asparagus and where it snaps, is where you want to cut the stems. So we are just going to cut the stems right where they fell off, get rid of those. Once we make this asparagus pretty and like little bite size pieces trough our risotto. We are just going to cut them like on the diagonal until like three pieces. Actually, this risotto does not have any cheese in it. It is all naturally creamy and all you can use chicken stock. Okay, so we have our asparagus all cut out and we are just going to throw it into some boiling water. Just cook it for like three minutes so that it is tender when it will go to our risotto.

I lost a couple there it is okay. So let me get it like really, really bright green and then drain it right quickly. We are actually boiling the farro for 20 minutes before we cook it with the chicken stock. You want to have your stock on one burner because you want to add hot stock to a hot risotto. We are just adding the stock a little bit out of time and what it does is it makes the farro really, really creamy. And it gives it that like creamy, like really silky texture without, you know, adding cream or cheese to the actual risotto. So you kind of saving tarries in that way and it is just chicken broth if you are vegetarian, you can use vegetable broth, whatever you know, whatever broths you broth. We are just going to add some thyme to our risotto.

I am chopping some parsley to put in the risotto once it is all done, to finish it off.

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