FARRO, ASPARAGUS AND HERB RISOTTO
Asparagus is finally here and the season is short so we need to get cooking!
Farro is a form of hulled wheat, usually spelt so the flavour is wholesome and nutty and has a firm texture. It is often used in salads, broths and as I have done here, I cooked it in stock to make a risotto. The end results when using farro is more robust and nutty but it partners so well with the fresh asparagus and herbs.
Serves 4
Ingredients
1 cup farro, soaked in cold water for 30 minutes
6 cups of chicken or veggie stock (homemade or stock cube)
2 Tbsp olive oil, plus extra for serving
2 Tbsp butter
1 medium sized leek, washed, finely sliced
1 shallot, diced
⅓ cup white wine
600g (2 bunches)
1 lemon, zest
½ tsp salt (approx)
Cracked black pepper
30g freshly grated parmesan cheese
3 Tbsp soft herbs roughly chopped (parsley, chives, mint, marjoram, dill)
Method
Put the stock into a suitable sized pot, add any herb stalks, and the tough ends of the asparagus. Bring to the boil then reduce to a gentle simmer.
To prepare the asparagus, slice the tender stalks into 2mm rounds and leave the tips whole. Set aside.
In a heavy based medium sized saucepan, add the oil and butter.
Add the leek and shallot and cook for 5 minutes over a moderate heat.
Add the drained farro and coat well in the leek and shallot mixture and cook until lightly toasted (3 minutes).
Slowly add one ladle of warm stock at a time, as you would for making a risotto. Stirring so the stock absorbs into the farro. Continue doing this until ⅔ of the stock has been absorbed.
Add the prepared asparagus, lemon zest and stir through. Add another ladle of stock and continue to gently stir. Cook until just absorbed.
Test the farro to see if it is tender. It will still hold its shape, but it will become a little more plump and tender to the bite.
Adjust the seasoning and finish by adding the fresh herbs and parmesan.
Take off the heat and stir to combine.
Serve with more freshly grated parmesan and a drizzle of olive oil to finish.
