Farrotto with Grilled Peppers, Asparagus and Ricotta Salata

• 1 red pepper
• 1 yellow or orange pepper
• 8 to 10 medium-sized spears of asparagus
• Mantova extra virgin olive oil
• Pinch of sea salt
• 1 pkg Poggio del Farro Farrotto with Mixed Vegetables
• 3 cups reduced-sodium vegetable broth
• 2 tbsp chopped fresh parsley
• 1 tbsp freshly grated Parmigiano-Reggiano cheese
• Freshly shaved Ricotta Salata cheese for serving

Trim tops of red peppers, seed, and cut into about 6 wedges per pepper and add to a large bowl.  Trim or snap tough ends of asparagus and add to bowl.  Pour olive oil over vegetables.  Sprinkle with salt and toss gently with your hands to coat well.  Take a large sheet of foil paper and double it up.  Add asparagus and peppers in the center of the foil, flattening them so they form no more than two layers.  Fold in the sides of foil paper and pinch seams together to create a closed packet.

Preheat grill to a medium-high setting.  Place foil packages on a preheated grill rack that has been lightly brushed with oil and cook for 8 to 10 minutes, turning once in between cooking time. Set aside.

In the meantime, heat olive oil over medium-high heat in a medium pot.  Add farrotto and stir to coat well.  Add broth, a little at a time to allow liquid to be absorbed before adding more.  Reduce heat to medium-low, cover, and let simmer for about 20 minutes, stirring occasionally.

Stir in parsley and grated Parmigiano cheese just before serving.  Top with shaved ricotta insalata and serve.

Farro contains more fibre than other healthy grains, including brown rice, barley and quinoa.  It’s also considered a complex carbohydrate that not only breaks down slowly, but also stimulates the immune system.  Farro also boasts an excellent source of protein.