Farrotto with asparagus, feta and dill
PersonalPoints™ per serving


Total Time: 1 hr 5 min
Prep: 15 min
Cook: 50 min
Serves: 6
Easy
Farro, a popular Italian grain, lends a nutty, chewy texture to this spin on risotto. Serve with Greek-spiced grilled chicken or garlic-grilled shrimp. As a time-saver, blanch the asparagus a day or two ahead, and refrigerate until you begin cooking. The key to creamy risotto (or farrotto in this case), is to stir, stir, stir so the grain's natural creamy starches are released. Be sure all the warmed broth you add incrementally has absorbed fully before pouring in more. Of course, the addition of the half and half just before serving will ensure an ultra-creamy farrotto. This dish is great for a dinner party with close friends who won't mind gathering in the kitchen to socialize while you stir!
Ingredients
  • ½ tsp table salt, for cooking pasta
  • 1 lb uncooked asparagus, trimmed, cut into bite-size pieces
  • 5 cups canned chicken broth
  • 1 tbsp unsalted butter
  • ⅓ cup uncooked shallots, minced
  • 1¼ tsp kosher salt divided
  • 1½ cup uncooked farro
  • ⅓ cup white wine, dry variety
  • ¼ cup fat-free half-and-half
  • ½ cup crumbled feta cheese
  • 2 tbsp dill, fresh, minced
  • ¼ tsp black pepper

Instructions
  1. Bring a large pot of salted water to a boil. Cook asparagus until fork-tender, about 4 to 5 minutes; plunge into ice water, drain and set aside.
  2. Meanwhile, bring broth to a boil in a saucepan; reduce heat to low and keep warm.
  3. Melt butter in a medium-size saucepan over medium heat. Add shallot and 1/4 teaspoon kosher salt; cook, stirring occasionally until onion is softened, about 5 to 7 minutes.
  4. Add farro; stir to coat and cook until toasted, about 2 to 3 minutes.
  5. Add wine; stir and cook until absorbed.
  6. Add warm broth in 1 cup increments, stirring constantly between additions, until broth is absorbed and farro is tender but retains some bite, about 30 minutes (you may not need to use all the broth).
  7. Stir in the remaining 1 teaspoon kosher salt, half-and-half, feta, dill, and pepper. Fold in asparagus and serve. Yields about 1 1/4 cups per serving.
Notes
  1. The blanched asparagus can be prepared a day or two before to speed up preparation. Or if you’re really time-crunched, you can add it to the farro during the last 10 minutes of cooking - it just won’t keep its bright green color.
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