Ingredients

The following ingredients have 5 Servings
  • 1 lb. (500 g) asparagus, trimmed
  • 1 tsp. plus 2 Tbs. olive oil
  • 1/8 tsp. balsamic vinegar
  • Salt and freshly ground pepper, to taste
  • 4 1/2 cups (36 fl. oz./1.1 l) low-sodium chicken broth
  • 1 small yellow onion, chopped
  • 3 garlic cloves, chopped
  • 2 cups (14 1/2 oz./455 g) farro, rinsed
  • 1/2 cup (4 fl. oz./125 ml) white wine
  • 6 Tbs. (1 1/2 oz./45 g) grated Parmigiano-Reggiano cheese,<br>   plus more for serving

Instruction

  • Preheat an oven to 400°F (200°C).
  • Cut the asparagus into 1-inch (2.5-cm) pieces and toss with the 1 tsp. olive oil and the vinegar. Place in a single layer on a baking sheet and season with salt and pepper. Roast until fork-tender, about 8 minutes. Set aside.
  • In a small saucepan over low heat, warm the broth. In a medium saucepan over medium heat, warm the 2 Tbs. olive oil. Add the onion and garlic and cook, stirring frequently, until soft, about 5 minutes. Add the farro and stir to combine. Allow the farro to toast for 2 minutes, stirring several times. Add the wine and cook until all the liquid is absorbed, about 5 minutes.
  • Stir about 1 cup (8 fl. oz./250 ml) of the broth into the farro and cook until the liquid is absorbed, about 5 minutes. Repeat this process until all the broth is incorporated and the farro is tender, about 20 minutes.
  • Remove the farro from the heat and stir in the asparagus and the 6 Tbs. cheese. Season with salt and pepper and serve immediately, passing additional cheese at the table. Serves 4 to 6.
  • Adapted from Williams-Sonoma <i>Healthy Dish of the Day,</i> by Kate McMillan (Weldon Owen, 2014).