Farro Risotto with Asparagus and Fava Beans

Farro Risotto with Asparagus and Fava Beans
Photo by www.chow.com


  • 2 tablespoons unsalted butter (¼ stick)
  • 3 tablespoons minced fresh Italian parsley leaves
  • 2 tablespoons minced fresh tarragon leaves
  • Finely grated zest of 1 lemon (about 1 packed teaspoon)
  • 2/3 cup dry white wine
  • Freshly ground black pepper
  • 2 medium shallots, minced
  • + 6 more ingredients
    • 2 tablespoons olive oil
    • 2 cups low-sodium vegetable broth or water
    • 1 pound whole fava beans, shelled (about 1 heaping cup)
    • 12 ounces asparagus, trimmed and sliced ½ inch thick on the bias (about 3 cups)
    • Salt
    • 1 cup farro

Soak the farro in cold water for 20 minutes, drain in a colander, and rinse well. Bring a large pot of heavily salted water to a boil over medium-high heat, add the farro, and simmer for 20 minutes. Drain the farro, then cool it by rinsing under cold water; set aside. Clean the pot used to boil...

View full recipe at Chow


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