Zucchini & Asparagus Farro 'Risotto'
with toasted pine nuts and creme fraiche
Green garlic (sometimes known as spring or new garlic) is a less mature, milder tasting garlic. It's got a budding garlic bulb at the end and has green shoots. If it's easily found, it's definitely worth using to add flavor to this farro 'risotto' - our no-stir version of risotto using farro.
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Ingredients
Zucchini & Asparagus Farro 'Risotto':
- Farro, pearled and uncooked (for 2 meals) - 2 cups
- Green garlic (sub 1 clove garlic for each green garlic stalk) - 2 stalks
- Onions - 1 , diced
- Zucchini - 2 , diced
- Asparagus - 1 lb , sliced
- Cannellini beans (14 oz / 397 g can) - 1 can , drained and rinsed
- Pine nuts - 1/3 cup
- Cooking oil - 1 Tbsp
- Butter - 1 Tbsp
- Basil, dried - 1 1/2 tsp
- Creme fraiche (sub sour cream) - 1/4 cup
- Lemon juice - 2 tsp
Nutrition Facts
Amount Per Serving
Calories
482
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% Daily Value
Total Fat
16g
25%
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Saturated Fat
4g
18%
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Trans Fat
0g
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Cholesterol
10mg
3%
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Sodium
33mg
1%
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Total Carbohydrate
72g
24%
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Dietary Fiber
17g
67%
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Sugars
6g
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Protein
18g
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Prep
- Farro - This makes enough for Thursday’s dinner. Bring a saucepan of water to boil. Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. Reserve half for Thursday. (Can be done up to 5 days ahead)
- Green garlic or garlic - If using green / spring / new garlic, chop it as you would with green onions. If using garlic, just crush or mince. (Can be done up to 4 days ahead)
- Onions / Zucchini / Asparagus - Prep as directed. (Can be done up to 3 days ahead)
- Beans - Drain and rinse.
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Make
- Heat a saute pan medium-high heat. Add pine nuts and toast until golden brown, 3 to 5 minutes. Remove from pan and set aside.
- Return pan to medium-high heat and add cooking oil and butter. Once heated / melted, add green garlic / garlic, onions, and basil to heated fat with a sprinkle of salt. Saute for ~3 minutes, until softened and fragrant.
- Next add in zucchini and asparagus and saute for 4 to 7 minutes, until veggies are mostly done to your liking.
- Fold in beans and cooked farro (remember to reserve half the farro for Thursday) and cook for another 2 to 3 minutes. Finish with creme fraiche, lemon juice, and pine nuts. Taste and then add salt and pepper as needed. Enjoy!
- If you want to get a head start on your slow cooker soup for tomorrow, you can.
Nutrition Facts
Amount Per Serving
Calories
482
Just a moment...
% Daily Value
Total Fat
16g
25%
Just a moment...
Saturated Fat
4g
18%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
10mg
3%
Just a moment...
Sodium
33mg
1%
Just a moment...
Total Carbohydrate
72g
24%
Just a moment...
Dietary Fiber
17g
67%
Just a moment...
Sugars
6g
Just a moment...
Protein
18g
Just a moment...
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