Farro Risotto Cannellini Beans Arugula Sun-Dried Tomatoes

Ingredients: Makes 4 servings



8 oz Cannellini Beans, dry
2 cups Vegetable Broth, Low Sodium
1 TBSP Canola Oil
2 oz Fennel, finely diced
2 oz Yellow Onion, diced
2 tsp Garlic, minced
8 oz Farro Grain, dry
1/4 cup Dry White Wine
1 oz Sun-Dried Tomato, halved
6 oz Arugula
1/4 cup Basil, chiffonade
2 oz Parmesan, grated


  1. Soak beans overnight in water. Cook beans on stovetop until tender.
  2. Bring broth to a simmer.
  3. Heat oil in saucepan. Add fennel and yellow onion. Sauté until tender, about 8 minutes. Add garlic and sauté for 1 minute. Add farro and stir to coat with the oil. Deglaze with white wine. Add broth 1 ladle at a time, allowing farro to absorb all liquid before adding the next ladle.
  4. When farro is halfway cooked, add cannellini beans. Continue cooking until all grains are tender and liquid is used.
  5. Just before removing from the heat, stir in sun-dried tomatoes and arugula.
  6. Garnish with basil and parmesan.

REGISTERED DIETITIAN NOTE: Choose low sodium or no-salt-added broths and stocks to help keep the sodium in check.

Serving Size:
One serving: 2 cups 

Nutritional Information:
Nutrition Info (per serving): 
Cal: 520, 11 g fat; 3 g saturated fat; 79 g carbohydrate; 6 g sugar; 13 g fiber; 26 g protein; 550 mg sodium

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