Farro Risotto with Asparagus

Instructions

1. Prepare the asparagus
   Blanch the asparagus in boiling salted water for 2 minutes. Drain and immediately plunge into ice water to stop cooking. Drain again and set aside. Reserve a few asparagus tips for garnish if desired.
2. Toast the farro
   In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the garlic and cook for another 30 seconds until fragrant. Add the farro and stir to coat with oil, toasting for about 2 minutes until lightly fragrant.
3. Begin the risotto process
   Pour in the white wine and stir until almost completely absorbed. Add 1 cup of warm broth, stirring frequently until most of the liquid is absorbed. Continue adding broth 1/2 cup at a time, stirring frequently and waiting until most of the liquid is absorbed before adding more. This process will take about 30 minutes total.
4. Check for doneness
   After about 25 minutes, begin tasting the farro. Unlike rice risotto, farro will remain somewhat chewy when done. It should be tender but still have a pleasant bite. You may not need all the broth, or you might need a little more.
5. Incorporate the asparagus
   When the farro is cooked to your liking, fold in the blanched asparagus pieces, reserving a few tips for garnish if desired. Cook for 1-2 minutes until the asparagus is heated through.
6. Finish the risotto
   Remove the pot from heat and stir in the butter, Parmesan cheese, and lemon juice. Season with salt and freshly ground black pepper to taste. Let the risotto rest for 2 minutes.
7. Serve
   Spoon the farro risotto into warm bowls. Garnish with the reserved asparagus tips, fresh herbs, additional Parmesan cheese, and a drizzle of olive oil if desired. Serve immediately.