Creamy Pecorino Chicken Farro Risotto and Asparagus…
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I love a dinner meal that is all in one dish. It just makes my life easier and not to mention a swift clean up 🙂
First, I cook the farro in chicken stock. I think it gives the overall dish a lot more flavor.
- 1 1/4 cup farro - cooked per package instructions. I prefer to cook mine in chicken broth instead of water for more flavor.
- Chicken broth
- 4 TBS olive oil
- 1/4 tsp kosher salt
- 1/4 tsp fresh ground black pepper
- 2 cups milk
- 1 cup freshly grated pecorino
- 1/2 lb. asparagus
- 1 1/2 cups cooked, cubed chicken
Cook farro according to package instructions, Again, I cook mine in chicken stock instead if water.
Heat olive oil in a sauce pan over medium heat. Whisk in flour, salt and pepper until this mixture thickens. It will smell slightly nutty and continue to whisk for one minute. Slowly stir in the milk. Continue stirring until it thickens again. This will take about 3 minutes. When thickened add freshly grated cheese and stir until melted.
Add the cooked farro risotto into the saucepan.
Add the cooked chicken.
Top with steamed asparagus.
Season to taste.
Grate pecorino for the added creaminess…
Cooked chicken. I’ve mentioned before, I love to cook a lot of chicken at one time and freeze it. I can have an entire meal ready in minutes.
Add the flour to the olive oil to make a roux…
Add the cooked farro and chicken to the creamy goodness…
This is so delicious and yummy…