Sweet Pea & Farro Risotto

Portions: 6

Ingredients
  • 5 ¼ cups vegetable stock
  • 1 lb. farro
  • ½ cup red onions, diced ¼”
  • ½ cup red peppers, diced ¼”
  • 1 tablespoon minced garlic
  • 2 ¼ cups frozen green peas, thawed
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons ricotta cheese (part-skim)
  • 2 tablespoons chopped parsley leaves
  • 1 ½ teaspoons shredded parmesan cheese
Instructions
1
In a large stock pot, add 4 ¼ cups vegetable stock and farro. Cover and simmer for 25 to 35 minutes or until farro is tender. Drain well. Hold hot until ready to use
2
Spray a sauté pan with vegetable oil pan spray. Place over medium-high heat. Add diced red onions and diced red peppers. Sauté for 2 to 3 minutes. Add minced garlic and sauté for 1 minute. Add farro. Cook for 2 to 3 minutes stirring often.
3
Pour in 1 cup vegetable stock. Add green peas, salt, pepper and 5 teaspoons chopped parsley leaves. Bring to a boil. Reduce heat and simmer for 3 to 4 minutes. Remove from heat. Fold in ricotta cheese. Hold hot until ready to use.
4
Garnish each plate with ¼ teaspoon shredded parmesan cheese and ¼ teaspoon chopped parsley leaves.
Nutrition Facts:
Calories
320
Carbs
67g
protein
15g
fat
1g
sat. fat
1g
sodium
360mg
fiber
9g
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