Risotto gets a whole-grain upgrade by swapping in farro (a type of wheat) for the white rice. The farrotto adds a chewy bite and nutty flavor, plus 4 extra grams of fiber per serving. Source: EatingWell Magazine, April 2020

Adam Dolge


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add farro and cook, stirring frequently, until toasted, about 2 minutes. Add 3 cups broth and bring to a boil. Reduce heat to maintain a simmer, cover and cook until the farro is tender, about 30 minutes. Remove from heat.

  • Meanwhile, sprinkle chicken with mustard and 1/2 teaspoon each salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once, until browned and an instant-read thermometer inserted in the thickest part registers 165 degrees F, 6 to 8 minutes. Transfer to a plate.

  • Add the remaining 1 tablespoon oil and asparagus to the skillet. Sprinkle with the remaining 1/4 teaspoon each salt and pepper and cook, stirring frequently, until tender-crisp, about 3 minutes. Add the asparagus to the farro and stir until the mixture is creamy, about 2 minutes.

  • Add the remaining 1 cup broth, honey and crushed red pepper to the skillet. Bring to a simmer and cook, scraping up any browned bits, until the sauce is reduced by half, about 2 minutes. Add the chicken and turn to coat.

  • Stir parsley into the farro. Serve the farro topped with the chicken and the sauce.

Nutrition Facts

508 calories; 20.2 g total fat; 3.2 g saturated fat; 63 mg cholesterol; 569 mg sodium. 577 mg potassium; 50.2 g carbohydrates; 5.7 g fiber; 12 g sugar; 35.5 g protein; 1153 IU vitamin a iu; 14 mg vitamin c; 48 mcg folate; 72 mg calcium; 4 mg iron; 42 mg magnesium; 9 g added sugar;