Mushroom & Asparagus Farrotto with Asiago - 2 lbs.


Yield: about 16 cups


  1. On the stovetop, bring the stock to a boil with the bay leaf. Discard the bay leaf.
  2. Cook InHarvest Farro in the stock according to package directions. Set aside.
  3. In a large sauté pan, melt the butter and add the onion and mushrooms. Cook, stirring, for about 4 minutes or until the onion just starts to brown. 
  4. Add the cooked farro, garlic, asparagus, chicken and wine. Cook, stirring, for a few minutes. 
  5. Reduce the heat to simmer and stir in the cream, salt, pepper and nutmeg. Let cook another 4 minutes; remove from heat.
  6. Stir in the Asiago before serving.