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 Team Member, 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.
Healthy Veggie Risotto
- Medium Pot
- Baking Sheet
- Large Pan
- 2 tbsp olive oil
- 2 tbsp butter
- 2 yellow onions
- 4-5 garlic cloves
- 1 bunch asparagus
- 2 zucchini
- 1½ cups farro
- 4 tsp vegetable boullion I used Better Than Bouillon
- ½ cup grated parmesan cheese
- walnuts for garnish
- salt and pepper for taste
- 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.
- 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!
- Cut off the fuzzy tops of the asparagus and set aside.
- Chop the asparagus spears into ½-inch bits and set aside.
- Slice the zucchini into thin rounds and set aside.
- Mince the garlic and set aside.
- Finely dice the onion and set aside.
- Toss the zucchini 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.
- 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 stalks into the farro about 5 minutes before the farro finishes cooking.
- When it's finished, add the farro mixture to the pan with the onion and garlic and stir until well combined.
- Add 1 tbsp of butter and ¼ cup of parmesan and stir well. Season with salt and pepper as needed.
- Sprinkle walnuts on top and serve!
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Photographs by Julia Dags