1 pound asparagus, ends discarded, cut into bite-sized pieces
1 tablespoon unsalted butter
1 medium onion, finely chopped
2 cloves of garlic, chopped
1½ cups of Farro
2¼ cups reduced sodium chicken stock
1 cup frozen peas
1⁄3 cup of grated Asiago cheese
Juice of ½ lemon
¼ cup chopped parsley
¼ teaspoon black pepper
1. Start the multicooker in sauté mode. Pour 3 tablespoons of water into the cooking insert, then add the asparagus. Cook for 2 to 3 minutes until they are light green. Place the asparagus in a bowl of ice water to stop cooking. Put butter and onion in the stove and sauté for 3 minutes. Then add the garlic and farro and cook for another minute, stirring frequently.
2. add broth; A stir. Close the lid with the vent in the sealing position. Set the timer for 10 minutes at high pressure.
3. Once the multicooker beeps, release the pressure naturally for 10 minutes, then manually release the remaining pressure by opening the pressure valve. Or if you have a model with a touchpad, touch the quick release button and avoid the steam.
4. Remove the cover. Stir in asparagus and peas and stir until warm. Add the cheese, lemon juice, parsley, salt and pepper. Surcharge.
Makes 4 servings.
Nutritional information per serving: 350 calories, 6 g fat, 4 g satellite fat, 59 g carbohydrates, 9 g fiber, 6 g sugar, 18 g protein, 480 mg sodium.