Farro risotto

  • 4 cups broth or water
  • 2 medium leeks or 1 onion halved lengthwise and sliced into half moons
  • 2 cups semi-pearled farro
  • 1 cup dry white wine 
  • ¾ cup finely grated Parmesan cheese 

Vegetable add-ins:

  • 3 cups shelled English peas 
  • 1 pound pencil-thin asparagus cut into ½-inch pieces
  • Or similar amount of veggies
  1. Warm broth in a pot over low heat until ready to use. 
  2. Heat olive oil in a large heavy bottomed pot over medium-high heat. Add leeks, season with ½ teaspoon of salt and pepper, and cook until softened, about 5 minutes.
  3. Add the farro and stir to coat. Add white wine and simmer until absorbed. Stir in 3 cups of the broth and bring to a simmer. Cover and simmer, stirring every 8 to 10 minutes, until rice is tender and creamy but the center of each farro grain is tender to the bite, about 20 to 25 minutes. Stir in the asparagus and peas and cook until bright green, about 5 minutes more.
  4. Turn off the heat, stir in the Parmesan, cover and rest a few minutes before serving.