Farro Risotto with Asparagus and Fava Beans
- 1 cup farro
- 12 ounces asparagus, trimmed and sliced 1/2 inch thick on the bias (about 3 cups)
- 1 pound whole fava beans, shelled (about 1 heaping cup)
- 2 cups low-sodium vegetable broth or water
- 2 tablespoons olive oil
- 2 medium shallots, minced
- 2/3 cup dry white wine
- Finely grated zest of 1 lemon (about 1 packed teaspoon)
- 2 tablespoons minced fresh tarragon leaves
- 3 tablespoons minced fresh Italian parsley leaves
- 2 tablespoons unsalted butter (1/4 stick)
- This recipe is vegetarian
- Produce
- Asparagus (12 ounces)
- Fava beans, whole (1 pound)
- Italian parsley, fresh leaves (3 tablespoons)
- Lemon (about 1 packed teaspoon), zest of (1)
- Shallots, medium (2)
- Tarragon, fresh leaves (2 tablespoons)
- Cooking & Baking
- Olive oil (2 tablespoons)
- Pasta & Grains
- Farro (1 cup)
- Drinks
- Vegetable broth or water, low-sodium (2 cups)
- Dairy
- Butter, unsalted (2 tablespoons)
- Beer, Wine & Liquor
- White wine, dry (2/3 cup)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published April 13, 2010 (2 years ago).
7 people saved this recipe.
