Cannellini Bean And Green Vegetable Farro Risotto

Ingredients: Makes 4 servings

1 2/3 cups low sodium vegetable broth
1/4 cup dry white wine
2 tablespoons canola oil
1/4 cup finely chopped onions
1 cup + 2 tablespoons dry farro
1/4 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons grated parmesan cheese
2 cups cooked, rinsed cannellini beans
1 cup fresh arugula
1 cup chopped blanched (al dente) asparagus
1 cup blanched (al dente) broccoli florets
1 lemon, cut into 4 wedges

Directions:

  1. Over medium heat, combine vegetable broth and dry white wine. Cover and heat until simmering. Hold hot.

  2. Heat oil in a rondeau. Add onions, and sweat until translucent. Add farro; stir to coat with oil and lightly toast.

  3. Gradually add broth to farro one cup at a time, allowing broth to be absorbed each time before adding more. Repeat process until all broth/wine mixture has been absorbed by farro, and farro is tender.

  4. Stir in salt, pepper, and parmesan until fully incorporated.

  5. Stir in cannellini beans, arugula, asparagus, and broccoli and heat until ready to serve. Divide among four plates and garnish each with a lemon wedge.

Serving size:
2 cups

Nutritional Information: 
Per serving: 430 calories, 10 g fat, 1 g saturated fat, 300 mg sodium, 64 g carbs, 2 g sugar, 10 g fiber, 18 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group 

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