Spring Farro Risotto with Lemon and Tahini
Howdy ho, party people! I hope you all enjoyed the first weekend of spring!
We had family staying in the city so we took them out for brunch at Greens Restaurant (where I tried pupusas for the first time- holy yum) and then eventually made our way to the Japanese Tea Gardens in Golden Gate Park. I was hoping the cherry blossoms would still be in bloom but unfortunately the majority of the foliage was dried up and barren. It was just another reminder of how badly we need the rain.
On a positive note, it seems as though most of the local farmers have done their part to prepare for the drought because our spring produce came a little early this year! I spotted the first beautiful bundle of bright green asparagus as the market several weeks ago and I decided it would make a delicious addition to this lemon-tahini farro risotto.
Obviously this is not your typical risotto in that it doesn’t involve wine or cheese. I know, I feel like I’m committing a crime or something!
Don’t get me wrong, I love a good traditional risotto but I really wanted to try a lighter version and also make something that was vegan friendly. The beauty of this version is that uses whole grain farro which is a nutritional powerhouse that’s high in protein, fiber, magnesium and B vitamins. In addition, it has a nutty flavor and slightly chewy texture that makes a delightful stand-in for arborio rice.
The trick to making this dish taste so good without using cheese or wine is to add the lemon-tahini dressing to the farro while it’s still nice and hot. This allows it to absorb the flavors of the lemon and the garlic while still leaving behind the creamy texture from the tahini.
Adding roasted asparagus, chickpeas and mushrooms gives the whole thing a nice mix of textures and also makes it satisfying and nutritious enough for dinner or to pack for lunches during the week.
If you do decide to make it for dinner, I’m sure it would still pair very nicely with a glass of crisp white wine on the side. Feel free to save the cheese for another night though because you won’t need it with this!
Ingredients
1 and 1/2 cups dry farro, soaked*
1 tablespoon olive oil
1 large shallot
2 and 1/2 cups water
1 teaspoon sea salt
1 bunch asparagus, chopped (approx. 2 cups)
1 (15 ounce) can chickpeas, drained and rinsed
1 cup shiitake mushrooms, sliced
2 tablespoons olive oil
Lemon Tahini Dressing
3 tablespoons tahini
2 garlic cloves
1 tablespoon olive oil
juice and zest of 2 lemons
2 tablespoons water
Instructions
- Prepare the dressing by combining all of the ingredients in a food processor and blending until smooth.
- Next preheat the oven to 400°F and line a baking sheet with foil or parchment paper. Place the asparagus, chickpeas, and mushrooms on the sheet and toss with 2 tablespoons of olive oil then sprinkle with salt & pepper. Roast in the oven for 20 minutes.
- Meanwhile warm one tablespoon of olive oil in a large skillet over medium heat. Add the shallot and cook for 3 minutes. Drain and rinse the farro then add it to the skillet and sprinkle with 1 teaspoon salt then stir. Allow it to toast for 5 minutes then add 2 1/2 cups of water and bring to a simmer. Continue to stir intermittently until all of the water is absorbed and the farro is cooked through and tender, for about 25 minutes.
- Once farro is cooked, transfer it to a large bowl and pour in the lemon tahini dressing. Stir together until it is evenly coated then toss in the roasted veggies and mix until combined. Serve warm or allow to cool and store in an airtight container in the refrigerator for up to 4 days.
Notes
*Soaking the farro is optional but recommended for better digestion and absorption of nutrients. I usually soak it overnight in a large bowl covered with at least 3 inches of filtered water. If you would like to skip this step, add an additional 1 cup of water when cooking the farro. It may also take a little longer to cook.
That sounds like such a nice weekend! I’ve never tried pupusas and they look soooo good! This salad is rattling my taste buds and brain like whoa! Love the farro risotto idea and that lemon tahini sounds marvelous. Plus the crunchy asparagus? Ugh…just perfect!
That tahini lemon dressing looks so incredibly creamy – what a brilliant idea this farro-risotto is!
I love the texture of farro but haven’t used it to replace arborio yet. I will have to give it a try. I love how much healthier this is. Plus, anything with asparagus is delicious! Hope you had a great time visiting family!
It’s like you made this dish just for me!!! haha You know I love me some farro … and then with the asparagus, mushrooms, tahini … all things I cannot stop using right now! Now if only you actually made it for me and I didn’t have to cook tonight :)
So I’ve never had a pupusa, but that sure is the best word ever. I am beyond in love with this recipe because a) farro is my fave new grain b) tahini is the bomb diggity and c) all the spring produce. Winning! Pinning!
Your farmers market is open already? Jealous! Ours doesn’t open til the beginning of May. That still seems so far away!
This looks delicious though. I love the idea to add creaminess with the lemon tahini dressing rather than cheese. I love my cheese, but it’s always fun to try different variations of dishes like this!
Our farmers market is actually open most of the year! The climate is so mild here that you can barely feel a change in season.
Farro has quickly become my new favorite grain, I just love how nutty and chewy it is! And that lemon tahini sounds incredible!
I love how light this risotto seems! I’ve actually been looking for farro at a few places and haven’t found it yet… I’ll need to just nab it at the healthy food mecca I suppose (Whole Foods, of course!).
I’ve been wanting to try cooking farro for a while, and I think I’ll have to start with this recipe! :)
What a lovely spring dish!! I actually have done a lot of cooking with farro but I hear it’s delish and by the looks of this recipe, I am totally on board. I have to also say, your photos of this are all so beautiful!! I love the pictures you took of the different steps. I really have to try this recipe!
This Spring Farro Risotto looks perfect and totally has me craving for a big plate now ;-)
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I am so craving this risotto now. My bf doesn’t like farro as much as I do so I only prepare it when he’s away :) it’s my special treat!