This riff on risotto gets its nutty, chewy texture from hearty farro. Feta and dill pair amazingly well with asparagus, and it tastes great aside grilled chicken seasoned with Greek spice mix or simple garlic grilled shrimp.
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 6 Servings
- 1 lb asparagus, trimmed and cut into bite-sized pieces
- 5 cups fat-free chicken stock
- 1 TB butter
- 1/3 cup minced shallot
- 1 ¼ tsp kosher salt
- 1 ½ cups farro
- 1/3 cup dry white wine
- ¼ cup fat free half and half
- 1/2 cup reduced-fat feta, crumbled
- 2 TB minced fresh dill
- ¼ tsp pepper
Bring a large pot of salted water to a boil. Cook asparagus for 4-5 minutes until fork tender. Plunge into ice water, drain, and reserve.
Bring stock to a boil in a small saucepan and keep warm on low heat. Melt butter in a medium sized saucepan over medium heat. Add shallot and ¼ tsp kosher salt and sweat for 5-7 minutes until softened. Add farro, stir to coat, and toast for 2-3 minutes. Add wine and cook until absorbed. Add warm stock in 1 cup increments, stirring constantly between additions, until absorbed.
Cook farro for approximately 30 minutes until tender but retains some bite (you may not need to use all the stock). Stir in remaining 1 tsp kosher salt, half and half, feta, dill, and pepper. Fold in asparagus and serve.
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.