Cannellini Bean and Green Vegetable Farro Risotto
The change of seasons, from summer to fall, is marked my so many things – vibrant leaves falling from trees, an early sunset, scarves and wool coats. …And a change in our food cravings. Summer is all about juicy fruit, dinner fresh off the grill, and melty ice cream. But when fall hits, it’s all about the comfort food.
This November, we’re cooking up wholesome risotto. Think whole grains (or cauliflower), plenty of flavor from onions, and light cheese. Mix in anything you like, but don’t worry – we’ll provide our best suggestions.
Up first is our Cannellini Bean and Green Vegetable Farro Risotto. A hefty serving is high in vegetarian protein and fiber and clocks in under 500 calories. By the end of the month, you’re going to love us and our risottos.
Cannellini Bean and Green Vegetable Farro Risotto
Warm yourself up with a hefty serving of our Cannellini Bean and Green Vegetable Farro Risotto. Our recipe is high in vegetarian protein and fiber and clocks in under 500 calories.
Serving size: 2 cups, Makes 4 servings
Ingredients
| 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 blanced (al dente) broccoli florets |
| 1 lemon, cut into 4 wedges |
Instructions
- Over medium heat, combine vegetable broth and dry white wine. Cover and heat until simmering. Hold hot.
- Heat oil in a rondeau. Add onions, and sweat until translucent. Add farro; stir to coat with oil and lightly toast.
- 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.
- Stir in salt, pepper, and parmesan until fully incorporated.
- 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.
Nutrition info 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
Stay tuned for more risotto recipes this month. Spoiler alert: We got trendy and one of them will be made with cauliflower!
For more information about this article or others, please email us at FLIKblog@compass-usa.com.