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Healthy Veggie Risotto

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Eva Amurri shares a healthy veggie risotto recipe

In keeping with January’s spirit of wellness, I thought I would share a special recipe that is both delicious AND health-conscious: our Healthy Veggie Risotto! I say “our” because this recipe is a Team HEA effort…it’s actually from the kitchen of HEA COO, Eden! She recently had an adorable baby boy, and this was one of her key yummy recipes that helped her stay healthy and fit after becoming a Mom.  I love how packed with vegetables and nutrients it is, and it’s a much more health-conscious version of risotto since it is actually made with farro instead of rice!

You can enjoy this yummy dish warm right after it’s made, and even cold if you’d like to bring it to work or on the go.  I love making a big batch and then eating it for a few days for meals and snacks.  My kids love this too– I just leave off the walnuts for them since they aren’t crazy about the texture of walnuts.  I love that extra crunch, though!

I hope you like this recipe as much as we do.

Ingredients…

(Serves 4)

 

Instructions…

 

  1. Preheat the oven to 450ºF.
  2. In a medium pot, combine 3½ cups of water, the farro, and vegetable bouillon and bring to a boil. Continue to cook for 30-35 minutes total, until farro is cooked through. Add more water if it evaporates before the farro is ready.
  3. Meanwhile, trim the bottom of the asparagus. A neat way a chef once taught me to do this is by snapping the bottoms off by hand. The asparagus will snap at just the right place to trim!
  4. Next, cut off the fuzzy tops of the asparagus and set aside, and chop the rest of the asparagus spears into ½-inch bits, setting aside separately from the tops.
  5. Toss your zucchini rounds and asparagus tips in a drizzle of olive oil and place flat on the baking sheet. Season with salt and pepper and place in the oven for 15-20 minutes until gently browned, and set aside.
  6. Heat a drizzle of olive oil in a large pan over medium-high heat.
  7. Add the onion and cook for 4-5 minutes until translucent.
  8. Add the minced garlic and cook for an additional minute until fragrant.
  9. Stir the asparagus bottoms into the farro about 5 minutes before the farro finishes cooking.
  10. Once the farro is cooked through, add to the pan with the onion and garlic and stir until well combined.
  11. Add 1-2 tbsp of butter and ¼ cup of parmesan and stir well (feel free to add more parmesan, if needed).
  12. Top with your baked zucchini and asparagus tips, and a sprinkle of walnuts, and enjoy!
Eva Amurri shares a healthy veggie risotto recipe

Healthy Veggie Risotto

I love how packed with vegetables and nutrients it is, and it’s a much more health-conscious version of risotto since it is actually made with farro instead of rice! 
5 from 1 vote
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course
Cuisine Italian
Servings 4 people
Calories 513 kcal

Equipment

  • Medium Pot
  • Baking Sheet
  • Large Pan

Ingredients

Instructions
 

  • Preheat the oven to 450ºF.
  • In a medium pot, combine 3½ cups of water, the farro, and vegetable bouillon and bring to a boil. Continue to cook for 30-35 minutes total, until farro is cooked through. Add more water if it evaporates before the farro is ready.
  • Meanwhile, trim the bottom of the asparagus. A neat way a chef once taught me to do this is by snapping the bottoms off by hand. The asparagus will snap at just the right place to trim!
  • Next, cut off the fuzzy tops of the asparagus and set aside, and chop the rest of the asparagus spears into ½-inch bits, setting aside separately from the tops.
  • Toss your zucchini rounds and asparagus tips in a drizzle of olive oil and place flat on the baking sheet. Season with salt and pepper and place in the oven for 15-20 minutes until gently browned, and set aside.
  • Heat a drizzle of olive oil in a large pan over medium-high heat.
  • Add the onion and cook for 4-5 minutes until translucent.
  • Add the minced garlic and cook for an additional minute until fragrant.
  • Stir the asparagus bottoms into the farro about 5 minutes before the farro finishes cooking.
  • Once the farro is cooked through, add to the pan with the onion and garlic and stir until well combined.
  • Add 1-2 tbsp of butter and ¼ cup of parmesan and stir well (feel free to add more parmesan, if needed).
  • Top with your baked zucchini and asparagus tips, and a sprinkle of walnuts, and enjoy!

Nutrition

Nutrition Facts
Healthy Veggie Risotto
Amount Per Serving (8 oz)
Calories 513 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 7g44%
Cholesterol 26mg9%
Sodium 1050mg46%
Potassium 801mg23%
Carbohydrates 73g24%
Fiber 16g67%
Sugar 8g9%
Protein 17g34%
Vitamin A 1349IU27%
Vitamin C 29mg35%
Calcium 221mg22%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Healthy
Tried this recipe?Let us know how it was!

Photographs by Julia Dags | Happily Eva After, Inc. © 2020 All Rights Reserved

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5 Comments

  1. Julia Kline says:

    This is super similar to Charlie Bird’s Farro Salad which is a staple in our house! We add some poached and pulled chicken for extra protein and it’s perfect for dinner or cold for lunch for the week.
    https://cooking.nytimes.com/recipes/1015843-charlie-birds-farro-salad

    01.08.20 Reply
  2. Nicole says:

    Great recipe! (Maybe I missed it but what do you do with zucchini and asparagus tips? Put on top before serving?)

    01.10.20 Reply
  3. Molly says:

    5 stars
    Thank you for posting! I am going to make this tonight for an easy Friday night dinner.
    My family (two adults and three littles, 4,2 & 6 mo) eat farro all the time (well not the baby yet). I make this dish in a similar fashion in the spring and summer and add a bunch of fresh dill, parsley and nutritional yeast to it and its delightful and feels so seasonal with the fresh herbs.

    01.10.20 Reply
  4. René says:

    This was delicious! I added a drizzle of balsamic on top, otherwise I followed the recipe and it was a hit in our house!

    01.11.20 Reply
  5. Caroline Elliot says:

    I tried making this tonight and it just didn’t work. Should the recipe call for 4 TEASPOONS of better than bouillon instead of 4 tablespoons? Since there were reviews saying they made it as is I ignored my gut and made it with 4 tablespoons and it was WAY too salty. Salty enough that it was inedible. I also wasn’t clear when to add the zucchini and asparagus tips back in with everything. Finally, the ingredients call for 2 tbsp of butter and 1/2 cup of cheese, but the recipe only discusses adding 1 tbsp of butter and 1/4 cup of cheese. Would love to get clarifications on these issues and try again.

    01.22.20 Reply