Multicooker Miracles: Your Multicooker Recipe Collection by Molly Mills

Author:Molly Mills [Mills, Molly]
Language: eng
Format: epub
Published: 2020-06-15T22:00:00+00:00

Farrotto

Here is another risotto recipe, but we are taking it a healthy level higher. That’s because instead of rice, we are using farro, a complicated ancient grain that’s composed of varying wheat species. It can be eaten plain, cooked in water until soft, but it is best enjoyed when added into soups and salads.

Serving Size: 4

Prep Time: 30 mins

Ingredients:

• 1 ½ cups farro

• 1 lb. asparagus, trimmed and cut into bite-size pieces

• 1 cup peas

• 1/3 cup Asiago cheese, grated

• 1 pc medium onion, finely chopped

• 2 garlic cloves, chopped

• ¼ cup parsley, chopped

• 2 ¼ cups chicken broth

• Juice of ½ pc lemon

• 1 tbsp unsalted butter

• 3 tbsp water

• ¼ tsp black pepper

Instructions:

1. Switch on the multicooker to “sauté”, add water and asparagus and let it cook for about 3 minutes.

2. Drain asparagus and place in a bowl submerged in ice water to stop the cooking process.

3. In the pot, melt butter and sauté onion for about 3 minutes.

4. Stir in farro and garlic and cook for 1 minute more.

5. Pour in broth and stir to blend.

6. Secure the lid and set the multicooker on “high pressure” for 10 minutes.

7. Release the pressure and remove the lid.

8. Add peas and cooked asparagus into the pot to warm through.

9. Turn off the multicooker and fold in cheese, parsley, lemon juice, and salt and pepper into the pot.

10. Stir and serve.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.