Italian Recipe - Farro with Asparagus Paté

We are thinking green and spring with our latest creation, Farro with Asparagus Paté. Farro is a hearty grain with the added benefits of protein, minerals and fiber. You can eat it by itself, use it in place of a risotto (which is what we did for this recipe), or add it to soups and salads. Serve this recipe with a fresh side salad and enjoy a simple dinner that takes little effort but feels you up!

Ingredients:

• 4 T butter
• 4 T Migliarese Extra Virgin Olive Oil
• 1 onion, chopped
• 2 cups Farro
• 1 cup white wine (we used Italo Cescon Chardonnay)
• 4 cups vegetable broth
• 4 cups fresh spinach
• 4 oz. Porcini mushrooms, chopped
• 1 jar Migliarese Asparagus Paté
• Grated Pecorino Romano cheese 

Directions:

1. Melt butter and heat olive oil in a pot over medium-high heat. Add the onion and cook until translucent.
2. Add the farro. Cook and stir until toasted.
3.  Slowly add the white wine. Reduce heat to medium. Continue to cook until the wine has been absorbed.
4. Pour one cup of vegetable broth into the pot and stir until absorbed.
5. Add the spinach and mushrooms.
6. Continue to add broth and allow the farro to absorb it until it reaches your desired taste and texture. Because farro is a hearty grain, it will remain slightly chewy when it is fully cooked.
7. Stir in the Migliarese Asparagus Paté and cheese.
8. Season with your favorite spices, if desired.
9. Pair with a crisp white wine, like Italo Cescon Chardonnay. The buttery flavor of the Chardonnay and the creamy, rustic texture of the dish create a flavorful pair!