Farro, Broccoli Parmesan Risotto

Ingredients: Makes 12 servings

Side dishes

1/2 cup White Wine
9 1/2 cups Vegetable Broth
1 1/4 lbs Broccoli
3 TBSP Canola Oil
1/2 cup Yellow Onion
3 TBSP Garlic, minced
1/2 lb Farro, dry
1/8 tsp Black Pepper
3 TBSP Parmesan Cheese, grated


  1. In a pot, combine white wine and vegetable broth. Bring up to a simmer. Hold hot while cooking risotto.
  2. Roughly chop broccoli (use all of broccoli: stems and florets).
  3. Place broccoli in a food processor and pulse until it is in pieces the size of rice.
  4. Heat oil in a pan. Sweat onions and garlic until softened.
  5. Add farro. Stir to coat with oil and toast until fragrant, about 1 minute.
  6. Add broth/wine mixture to farro by the ladle full; allowing each bit of liquid to be absorbed before adding more. Continue until almost all liquid has been absorbed.
  7. Stir in broccoli "rice" and cook for 30 seconds. *DO NOT overcook; broccoli cooks quickly.*
  8. Remove risotto from heat and stir in black pepper and parmesan.In a pCombine all ingredients in a large bowl. Refrigerate for 2 hours prior to serving to allow flavors to combine.

Serving size:
1/2 Cup;  Makes: 12 servings

Nutrition information:
Per 1/2-cup serving: Cal: 130, Total Fat: 4g, Sat Fat: <1g, Sodium: 98mg, Carbs: 19g, Protein: 15g, Sugar: 2g, Fiber: 3g

Recipe Source:
Recipe provided by FLIK Hospitality Group leaving site icon