Lunch

Spring Vegetable farrotto is for Lunch.

Spring Vegetable farrotto takes 40 minutes to prepare.

Spring Vegetable farrotto takes 40 minutes to cook.

Spring Vegetable farrotto makes 6 servings.

The ingredients for Spring Vegetable farrotto are:

Low Sodium Chicken Broth 4 cups
Water 2 cups
Extra Virgin Olive Oil, 1 tbsp
Yellow onion, 1 medium
Half a Red Bell Pepper, seeded and chopped
Italian peal farro, 1.5 cup
Kosher Salt, .5 tsp
Cayenne peper, .5 tsp
Dry White Wine, 1 cup
Asparagus, 1 pound chopped (about 3 cups)
Peas, frozen, 1 cup, thawed
Parmesan Cheese, grated, .5 cup
Chopped Parsley, .5 cup
Lemon zest, 2 tsp

Here is how you make Spring Vegetable farrotto:

1. In a medium saucepan, bring broth and water to a boil over high heat. Cover and remove from heat.2. In a medium pot, heat oil over medium heat. Add onion and pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in farro, salt and pepper and cook 1 minute. Add wine and continue cooking, stirring constantly, until liquid is absorbed, about 3 minutes.3. Add two ladlefuls broth mixture to pot and cook, stirring constantly, until liquid is absorbed. Continue process with remaining broth mixture until grains are tender, about 20 minutes. Stir in asparagus and continue cooking until asparagus is crisp-tender and mixture is creamy, about 5 minutes. Remove from heat and stir in peas, Parmesan, parsley and lemon zest.Serving Size: 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user POPPYKNIGHT0205.

The nutritional information for Spring Vegetable farrotto is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 307.7

• Total Fat: 5.2 g
• Cholesterol: 6.6 mg
• Sodium: 789.2 mg
• Total Carbs: 45.0 g
• Dietary Fiber: 8.2 g
• Protein: 15.3 g

Spring Vegetable farrotto is Italian cuisine.