| Chard and Spring Pea Farro Risotto | |
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| Servings: | 6 | | Serving Size: | | | Prep Time: | 20 mins | | Total Time: | 50 mins |
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Seasonal risotto with green peas, Swiss chard and orange zest |
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| NUTRITIONAL INFORMATION 340 Calories; 55 g Carbohydrates; 5 g Fat; 1 g Saturated Fat; 13 g Protein; N/A Cholesterol; 7 g Fiber; N/A Potassium; 570 mg Sodium; N/A Added Sugars |
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| Ingredients | 2 qt Vegetable Broth, homemade with no salt added | 2 cup Farro Grain, Dry | 1 tbsp Less Sodium Soy Sauce | 4 oz Leeks, Fresh, Sliced | 2 tbsp Minced Garlic Cloves, Fresh | 1 cup Dry White Wine | 12 oz Swiss Chard, chopped, tough stems removed | 1 cup Green Peas, Frozen | 2 tbsp Olive Oil | 3/4 tsp Kosher Salt | 1/4 tsp Ground Black Pepper | 1 tbsp Orange Peel, Fresh, Grated | 2 tbsp Parmesan Cheese, Fresh, Shredded |
| | Preparation | 1. Cook farro in prepared vegetable broth like pasta until done. Strain and cool farro and reserve 1 cup of broth for finishing. Season broth from cooking the farro with soy sauce. Set aside. | 2. Heat olive oil into a large pan and add leeks. Sauté over medium high heat for 4 minutes, then add the garlic for a minute. Add the cooked farro and sauté another 2 minutes. Add white wine and reduce by half. Add Swiss chard and peas, stir and cook until chard is wilted. Season with salt and black pepper. Pour in the finishing broth and stir. Should be a little soupy. | 3. Garnish each serving with 1/2 tsp of freshly grated orange zest and 1 tsp of parmesan cheese. | | Tips & Notes | Other whole grains such as Grano or Barley will work nicely in this recipe |
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