Grammy's Kitchen · Risotto · Super Asparagus-y Risotto with Farro (or Not
One of 89 risotto recipes we measured
from alexandracooks.com
2 cooks on alexandracooks.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 89.
| this recipe | typical | |
|---|---|---|
| liquid | 712% | 453% |
| fat | 15% | 15% |
| protein add | 34% | 22% |
| vegetables and beans | 490% | 38% |
| aromatics | 81% | 6% |
| salt | 3% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 lbs. asparagus |
| 1200 g | 4 to 6 cups water, chicken stock, vegetable stock, see notes above |
| 28 g | 2 tablespoons butter or extra virgin olive oil |
| 150 g | 1 onion, diced finely to yield a cup |
| 185 g | 1 cup semi-pearled farro or arborio or carnaroli rice |
| 118 g | 1/2 cup dry white wine or prosecco |
| 6 g | 1 heaping tsp. kosher salt |
| 62 g | 1/2 to 3/4 cup (or more or less to taste) grated Parmigiano Reggiano |
| 1/2 cup toasted, coarsely crushed hazelnuts, optional | |
| 38 g | 1/4 to 1/2 cup finely chopped parsley, optional |
Method: 5 steps, published by alexandracooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Delicious! I had Anson Mills Farro Piccolo on hand, so I par cooked it in my pressure cooker before adding in to the pan to speed things up. I also added a teaspoon of vegetable “Better than Bouillon” to the asparagus water. It was wonderful, and is going in t” — a cook, 5.0★
“Loved this; actually my first risotto ever! Made while home due to possible Covid exposure and it was very relaxing and delicious. Turns out I don't have Covid :D.” — a cook, 5.0★