Farro, Broccoli Parmesan Risotto

BCBSNM Connect Team — Fri, 15 Dec 2023 17:17:16 GMT

Current Revision posted to Recipe book by BCBSNM Connect Team on 12/15/2023 5:17:16 PM

Ingredients: Makes 12 servings

1/2 cup White Wine
9 1/2 cups Vegetable Broth
1 1/4 lbs Broccoli
3 TBSP Canola Oil
1/2 cup Yellow Onion
3 TBSP Garlic, minced
1/2 lb Farro, dry
1/8 tsp Black Pepper
3 TBSP Parmesan Cheese, grated

Directions:

In a pot, combine white wine and vegetable broth. Bring up to a simmer. Hold hot while cooking risotto.
Roughly chop broccoli (use all of broccoli: stems and florets).
Place broccoli in a food processor and pulse until it is in pieces the size of rice.
Heat oil in a pan. Sweat onions and garlic until softened.
Add farro. Stir to coat with oil and toast until fragrant, about 1 minute.
Add broth/wine mixture to farro by the ladle full; allowing each bit of liquid to be absorbed before adding more. Continue until almost all liquid has been absorbed.
Stir in broccoli "rice" and cook for 30 seconds. *DO NOT overcook; broccoli cooks quickly.*
Remove risotto from heat and stir in black pepper and parmesan.Combine all ingredients in a large bowl. Refrigerate for 2 hours prior to serving to allow flavors to combine.

Serving size:

1/2 Cup; Makes: 12 servings

Nutrition information:

Per 1/2-cup serving: Cal: 130, Total Fat: 4g, Sat Fat: <1g, Sodium: 98mg, Carbs: 19g, Protein: 15g, Sugar: 2g, Fiber: 3g

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: Vegetarian, American, Side Dishes, Diabetes/prediabetes - Carb Conscious, Heart Disease - Heart conscious, High blood pressure - Sodium Conscious, Recipe book, General Healthy - Health Conscious, Salad and Salad dressings

Farro, Broccoli Parmesan Risotto

BCBSNM Connect Team — Wed, 13 Apr 2022 21:39:59 GMT

Revision 3 posted to Recipe book by BCBSNM Connect Team on 4/13/2022 9:39:59 PM

Ingredients: Makes 12 servings

1/2 cup White Wine
9 1/2 cups Vegetable Broth
1 1/4 lbs Broccoli
3 TBSP Canola Oil
1/2 cup Yellow Onion
3 TBSP Garlic, minced
1/2 lb Farro, dry
1/8 tsp Black Pepper
3 TBSP Parmesan Cheese, grated

Directions:

In a pot, combine white wine and vegetable broth. Bring up to a simmer. Hold hot while cooking risotto.
Roughly chop broccoli (use all of broccoli: stems and florets).
Place broccoli in a food processor and pulse until it is in pieces the size of rice.
Heat oil in a pan. Sweat onions and garlic until softened.
Add farro. Stir to coat with oil and toast until fragrant, about 1 minute.
Add broth/wine mixture to farro by the ladle full; allowing each bit of liquid to be absorbed before adding more. Continue until almost all liquid has been absorbed.
Stir in broccoli "rice" and cook for 30 seconds. *DO NOT overcook; broccoli cooks quickly.*
Remove risotto from heat and stir in black pepper and parmesan.Combine all ingredients in a large bowl. Refrigerate for 2 hours prior to serving to allow flavors to combine.

Serving size:

1/2 Cup; Makes: 12 servings

Nutrition information:

Per 1/2-cup serving: Cal: 130, Total Fat: 4g, Sat Fat: <1g, Sodium: 98mg, Carbs: 19g, Protein: 15g, Sugar: 2g, Fiber: 3g

Recipe Source:
Recipe provided by FLIK Hospitality Group

Farro, Broccoli Parmesan Risotto

BCBSNM Connect Team — Wed, 13 Apr 2022 21:38:48 GMT

Revision 2 posted to Recipe book by BCBSNM Connect Team on 4/13/2022 9:38:48 PM

Ingredients: Makes 12 servings

1/2 cup White Wine
9 1/2 cups Vegetable Broth
1 1/4 lbs Broccoli
3 TBSP Canola Oil
1/2 cup Yellow Onion
3 TBSP Garlic, minced
1/2 lb Farro, dry
1/8 tsp Black Pepper
3 TBSP Parmesan Cheese, grated

Directions:

In a pot, combine white wine and vegetable broth. Bring up to a simmer. Hold hot while cooking risotto.
Roughly chop broccoli (use all of broccoli: stems and florets).
Place broccoli in a food processor and pulse until it is in pieces the size of rice.
Heat oil in a pan. Sweat onions and garlic until softened.
Add farro. Stir to coat with oil and toast until fragrant, about 1 minute.
Add broth/wine mixture to farro by the ladle full; allowing each bit of liquid to be absorbed before adding more. Continue until almost all liquid has been absorbed.
Stir in broccoli "rice" and cook for 30 seconds. *DO NOT overcook; broccoli cooks quickly.*
Remove risotto from heat and stir in black pepper and parmesan.In a pCombine all ingredients in a large bowl. Refrigerate for 2 hours prior to serving to allow flavors to combine.

Serving size:

1/2 Cup; Makes: 12 servings

Nutrition information:

Per 1/2-cup serving: Cal: 130, Total Fat: 4g, Sat Fat: <1g, Sodium: 98mg, Carbs: 19g, Protein: 15g, Sugar: 2g, Fiber: 3g

Recipe Source:
Recipe provided by FLIK Hospitality Group

Farro, Broccoli Parmesan Risotto

BCBSNM Connect Team — Tue, 28 Jul 2020 23:21:37 GMT

Revision 1 posted to Recipe book by BCBSNM Connect Team on 7/28/2020 11:21:37 PM

Ingredients: Makes 12 servings

1/2 cup White Wine
9 1/2 cups Vegetable Broth
1 1/4 lbs Broccoli
3 TBSP Canola Oil
1/2 cup Yellow Onion
3 TBSP Garlic, minced
1/2 lb Farro, dry
1/8 tsp Black Pepper
3 TBSP Parmesan Cheese, grated

Directions:

In a pot, combine white wine and vegetable broth. Bring up to a simmer. Hold hot while cooking risotto.
Roughly chop broccoli (use all of broccoli: stems and florets).
Place broccoli in a food processor and pulse until it is in pieces the size of rice.
Heat oil in a pan. Sweat onions and garlic until softened.
Add farro. Stir to coat with oil and toast until fragrant, about 1 minute.
Add broth/wine mixture to farro by the ladle full; allowing each bit of liquid to be absorbed before adding more. Continue until almost all liquid has been absorbed.
Stir in broccoli "rice" and cook for 30 seconds. *DO NOT overcook; broccoli cooks quickly.*
Remove risotto from heat and stir in black pepper and parmesan.In a pCombine all ingredients in a large bowl. Refrigerate for 2 hours prior to serving to allow flavors to combine.

Serving size:

1/2 Cup; Makes: 12 servings

Nutrition information:

Per 1/2-cup serving: Cal: 130, Total Fat: 4g, Sat Fat: <1g, Sodium: 98mg, Carbs: 19g, Protein: 15g, Sugar: 2g, Fiber: 3g

Recipe Source:
Recipe provided by FLIK Hospitality Group