Super Asparagus-y Risotto with Farro (or Not)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Asparagus risotto made with farro instead of arborio rice, enriched with asparagus cooking water, white wine, and parmesan. A vegetarian spring dish that celebrates fresh asparagus with creamy grain texture.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 lbs. asparagus
- 4 to 6 cups water, chicken stock, vegetable stock, see notes above
- 2 tablespoons butter or extra virgin olive oil
- 1 onion, diced finely to yield a cup
- 1 cup semi-pearled farro or arborio or carnaroli rice
- ½ cup dry white wine or prosecco
- 1 heaping tsp. kosher salt
- ½ to ¾ cup (or more or less to taste) grated Parmigiano Reggiano
- ½ cup toasted, coarsely crushed hazelnuts, optional
- ¼ to 1/2 cup finely chopped parsley, optional
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 526mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 752mg
- Calcium
- 252mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 526MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.