Asparagus-Parmesan Farro Risotto

ACTIVE TIME: 15 min. TOTAL TIME: 1 hr. SERVES: 8

Baking this side instead of using the stovetop cuts the need to constantly stir without sacrificing creaminess 1 medium onion, minced

1 Tbs. butter

1 cup farro

1⁄2 cup quinoa

1⁄2 cup dry white wine,

like Pinot Grigio

1⁄2 cup milk

3 cups chicken broth

1⁄2 cup grated Parmesan cheese 3⁄4 lb. asparagus, trimmed

1 small red bell pepper, diced

1 lemon, zested and juiced 1 Heat oven to 400°F. In Dutch oven over medium-high heat, cook onion in butter 11⁄2 min., stirring. Add farro and quinoa. Cook 5 min., stirring. Stir in wine. Cook 2 min. or until wine evaporates. Add milk and broth. Bring to a boil. Cover; bake 40 to 45 min.

2 Meanwhile, place asparagus on microwave-safe plate with 3 Tbs. water. Cover; microwave 3 min. Drain; slice.

3 Stir in cheese, asparagus, red pepper, 2 tsp. lemon juice and lemon zest into cooked risotto. Season to taste.

Per serving: Cal. 197 Pro. 9g Carb. 30g Fiber 4g Sug. 0g Chol. 10mg Sod. 141mg Total fat: 5g Sat. 2g Trans. 0g