Mushroom & Asparagus Farrotto with Asiago - 2 lbs.

Mushroom & Asparagus Farrotto with Asiago - 2 lbs.

InHarvest Products Used

Ingredients:

Yield: about 16 cups

  • 2 qts. chicken stock 
  • 1 bay leaf 
  • 2 lbs. InHarvest Farro
  • 6 T. butter 
  • 1 c. diced onion
  • 3 c. sliced washed mushrooms
  • 3 garlic cloves, minced
  • 3 c. ½” slices trimmed asparagus
  • 4 c. bite-size pieces cooked and pulled rotisserie chicken
  • 2 c. white wine 
  • 2 c. heavy cream 
  • 2 t. salt 
  • 2 t. ground black pepper
  • 1 t. ground nutmeg
  • 2 c. shredded Asiago cheese

Directions:

  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.