Asparagus Farrotto

Asparagus Farrotto is a variation of risotto, made by using spelt instead of rice. Here is the recipe for a tasty Asparagus Farrotto:

Ingredients

• 300 g of pearled spelt
• 1 bunch of asparagus
• 1 small onion
• 1 liter of vegetable broth (or hot water if you don’t have broth)
• 100 ml of white wine
• 40 g of butter
• 40 g of grated Parmesan cheese
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Start by cleaning the asparagus, removing the tougher end of the stem. Cut the tips and set them aside, then slice the stems into rounds.
2. Heat the broth in a saucepan and keep it on low heat.
3. Finely chop the onion and sauté it with a drizzle of extra virgin olive oil in a large pan until it becomes transparent.
4. Add the spelt to the pan with the onion and toast for a few minutes, stirring constantly.
5. Deglaze with the white wine and let the alcohol evaporate.
6. Start adding the hot broth a ladle at a time, stirring occasionally and allowing the liquid to be absorbed before adding the next ladle.
7. After about 10 minutes of cooking the spelt, add the asparagus rounds to the farrotto and continue to cook, adding broth gradually.
8. Separately, in a small pan with a drizzle of oil, sauté the asparagus tips for a few minutes, then add them to the farrotto when it is almost done.
9. Continue adding broth and cooking until the spelt is al dente, then remove the pan from the heat.
10. Add the butter and grated Parmesan cheese, stir to cream the farrotto well.
11. Let it rest for a couple of minutes, then season with salt and pepper to taste.

Spelt may require slightly longer cooking times compared to rice, so taste and adjust the broth until it reaches the desired consistency.

Curiosity

Farrotto is an excellent alternative to risotto, especially for those looking for a choice richer in fiber. Additionally, spelt has a nutty flavor and a slightly al dente texture that pairs perfectly with asparagus. It is also interesting to note that spelt was one of the staple foods in the diet of Roman legionnaires, being rich in energy and nutrients.