Springtime Farro Risotto

 https://yestoyolks.com/2014/05/05/springtime-risotto-with-leeks-snap-peas-roasted-asparagus/

We tweaked the original recipe a bit & served this with grilled salmon. Yum!

• 3 tablespoons butter
• 1 small red onion, diced
• 3 garlic cloves, finely minced
• 2 large leeks, cleaned well and sliced
• 1 1/2 cups farro
• Rind from Parmesan cheese 
• 1 cup dry white wine
• 4 cups vegetable or chicken broth, warmed
• Juice and zest of 1 lemon
• ½ cup grated parmesan cheese, plus more for serving
• 2 cups fresh snap peas, cleaned
• 1 bunch of asparagus, trimmed and cut into 2-in pieces
• Melt the butter in a large pot or skillet.
• Add the onions and garlic and leeks and sauté over medium heat until soft and fragrant, about 3 minutes.
• Increase the heat slightly and add the farro.
• Toast the farro for a couple minutes and then add the wine and Parmesan rind.
• Cook, stirring frequently, until the wine is mostly evaporated.
• Reduce the heat to medium low and slowly add the stock, a half cup at a time, stirring well after each addition. After each batch of stock is added, allow the risotto to simmer for about 5 minutes, stirring frequently, before adding more stock. It’s a gradual process. You want to give the farro enough time to fully absorb the stock while releasing its starch. This lends to a creamy, tender texture. This process will take roughly 20-25 minutes. Don’t rush it! Once all the stock has been added, the farro should be cooked through and creamy.
• If Parmesan rind hasn’t melted into the risotto, scoop it out & chop into into small pieces. Return to pot & mix well.
• Add the snap peas and asparagus and cook for 5 minutes or until the veggies are tender. Add the zest and juice of the lemon and the cheeses, stirring well to incorporate.
• Serve with a sprinkle of Parmesan cheese (or black pepper or herbs or a dollop of pesto)