Healthy Cooking: Farro Risotto with Asparagus Pt.2
Table of contents for Healthy Cooking: Farro Risotto with Asparagus
- Healthy Cooking: Farro Risotto with Asparagus
- Healthy Cooking: Farro Risotto with Asparagus Pt.2
- Healthy Cooking: Farro Risotto with Asparagus Pt.3
So, to go with our sort of a shred of Farro and Asparagus Risotto. And now farro is, is actually from Tuscany, uuh, its kind of like, like a barley.
You can find faro here similar to barley and sprouts. It’s a whole grain. Really really good for you, really filling and actually when you cook it, it’s just like zodo. It has the same kind of creamy consistency and it’s just really good. So, to prepare asparagus, you wanna bend this asparagus where it snaps. It’s where you wanna cut this down. So just gonna cut this down to really into half. Separate those. We’ll take these braggets pretty in my little bytes sized pieces. Like we’re just gonna cut them, like on the diagonal into little pieces. Actually this is zodo. Doesn’t have any cheese in it. It’s all naturally unique stock. Allright, so, we have our asparagus all cut up and we’re just gonna throw them into some boiling water, just for like 3 minutes.
So that it’s tender when it goes into our farro. Oh, a last couple of there. It’s okay. So we’ll make it like really really great green and then green.
In case you didn’t see the video in part 1 of this series… here it is again
This is part of a series of posts, you can read the rest of it by clicking on the links for the Table of Contents at the top of this post.
Tags: japanese cooking, home cooking, cooking recipe
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