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Farro Risotto with Pancetta, Asparagus and Hazelnuts

Farro Risotto with Pancetta, Asparagus and Hazelnuts Recipe

  • 1 pound asparagus, trimmed
  • 2 teaspoons olive oil
  • 2 ounces pancetta, finely diced (about 1/3 cup)
  • 1/3 cup finely chopped shallots or onion
  • 1 cup semi-pearled farro
  • 1/3 cup dry white wine or vermouth
  • 1 quart low-sodium chicken broth
  • Salt
  • 1 cup shredded radicchio
  • ½ cup hazelnuts, toasted and coarsely chopped
  • ¼ cup Parmesan cheese, plus more for serving
  • Freshly ground black pepper
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 433kcal (22%)
Total Fat 22g (34%)
Saturated Fat 5g (23%)
Cholesterol 15mg (5%)
Total Carbohydrate 42g
Dietary Fiber 9g
Sugars 7g
Protein 19g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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