Asparagus Lemon Farro Risotto
  • 6 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 12 oz farro
  • ¼ cup dry white wine
  • 1 bunch of asparagus, tough ends removed and cut into ½ inch pieces
  • zest and juice of 1 lemon
  • ¼ cup freshly grated parmesan cheese plus more for topping
  • salt and pepper to taste
  1. Bring vegetable broth to a boil and then turn heat off. In a large saucepan heat oil over medium heat. Add onion and cook until softened, about 5 minutes. Add farro and cook until glistening, about 2 minutes. Add wine and cook until absorbed. Add 2 ladlefuls of broth to pan and cook, stirring constantly, until mostly absorbed. Continue adding 2 ladlefuls of broth at a time until farro cooked. This should take about 25 minutes. About halfway through the process of adding broth, add the asparagus. When farro seems cooked, add lemon zest, lemon juice and parmesan cheese. Stir until combined. Adjust seasonings. Top with additional parmesan cheese for serving.
Recipe by Vegging at the Shore at