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Garlic Risotto with Sirloin Steak and Asparagus

Risotto al ajillo con solomillo y espárragos


  • 6 oz sirloin steak
  • ½ cup mushrooms
  • ½ cup spinach
  • 1 cup farro
  • 3 tbsp olive oil
  • 1 cup vegetable broth
  • 3 garlic cloves minced
  • 1 tbsp onion, chopped
  • 1 tbsp fresh thyme
  • Salt and pepper to taste
  • 12 spears of asparagus
  • 2 tbsp parmesan cheese


Heat oil in a large skillet over medium heat. Add steak cut into bite-size, onion, mushrooms, garlic, salt, and pepper. Stir in farro and thyme; cook for 5 minutes. Transfer to a medium pot and add vegetable broth. Cook for 40 minutes until steak and farro are tender. Add spinach and cook for five minutes. In another medium pan, add olive oil, garlic, and asparagus. Stir fry until tender. Serve and sprinkle parmesan cheese on top. Bon appetite!

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