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Side Dish
2 - 4 servings
10 minutes
30 minutes
Chef Tom Fraker
A little different take on the original risotto!
2 cups chicken broth or stock
1 package organic farro
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 each Melissa’s Perfect Sweet Onion, diced small
To taste sea salt and freshly ground pepper
2 cups fresh Crimini or Button mushrooms, sliced
2 cloves Melissa’s peeled garlic, minced
1/4 cup white wine
1 1/2 cups Cheddar-Jack cheese, shredded
1 bunch asparagus, trimmed, blanched, cut into bite-size pieces
1 lime
Prepare the farro according to the package instructions replacing the water with the chicken broth/stock.
Next, melt the butter and heat the olive oil over medium-high heat.
Add the onions, season them with the salt and pepper and caramelize them.
Add the mushrooms and cook until soft and tender.
Next, add the garlic and when fragrant (about 30 seconds), add the wine. Continue cooking until most of the wine has evaporated.
Stir in the farro, cheese and asparagus and continue to cook until the cheese is melted.
Squeeze the lime over the top. Serve hot.
