- 4 cups vegetable broth
- 1 tablespoon plus 1 teaspoon olive oil
- 1 medium onion, chopped
- 1 cup uncooked farro, rinsed
- ½ cup dry white wine
- 1 pound asparagus, cut into 1-inch pieces
- ¼ cup chopped fresh parsley
- 3 tablespoons Parmesan cheese
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
1. Heat broth in a 2-quart sauce pan over low heat to barely a simmer.
2. Heat oil in a 3-quart sauce pan over medium heat. Add onion and sauté 5 minutes or until translucent; stir occasionally. Add farro; sauté 2–4 minutes or until lightly toasted. Add wine and cook until mostly evaporated, stirring constantly.
3. Ladle ½ cup of hot broth over farro, reduce heat to medium-low and cook until broth is absorbed, stirring constantly. Repeat until all broth is gone and farro is creamy; about 45 minutes. Meanwhile, steam asparagus for 1½ to 2 minutes or until barely tender, then add in with final ½ cup of broth.
4. Stir in 1 teaspoon olive oil, parsley and Parmesan. Serve immediately.
Yield: 5 cups