Saffron Infused Farro Risotto with Roasted Asparagus and Lemon Gremolata

Ingredients

• •1 cup farro
• •3 cups vegetable stock
• •1/2 teaspoon saffron threads
• •2 tablespoons olive oil
• •1 small onion, finely chopped
• •2 garlic cloves, minced
• •1/4 cup dry white wine
• •1/2 cup grated Parmesan cheese
• •1 bunch of asparagus, trimmed
• •1 tablespoon olive oil (for asparagus)
• •Salt and pepper to taste
• •1/4 cup fresh parsley, finely chopped
• •Zest of 1 lemon
• •1 garlic clove, finely minced (for gremolata)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Trim the asparagus and place it on a baking sheet. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat. Roast in the oven for 15-20 minutes, or until tender and slightly caramelized. Set aside.

2. 2

   Meanwhile, heat the vegetable stock in a small saucepan over low heat. Add the saffron threads and let them steep in the warm stock while you prepare the risotto.

3. 3

   In a large skillet or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.

4. 4

   Stir in the minced garlic and cook for another 1 minute, being careful not to let it burn.

5. 5

   Add the farro to the skillet and stir to coat the grains in the oil and aromatics. Toast for 1-2 minutes to enhance the nutty flavor of the farro.

6. 6

   Pour in the white wine and cook until it has mostly evaporated, about 2-3 minutes.

7. 7

   Begin adding the saffron-infused vegetable stock to the farro, one ladleful at a time, stirring frequently. Allow the liquid to absorb before adding more stock. Continue this process for about 25-30 minutes, or until the farro is tender and creamy but still slightly chewy. You may not need all the stock.

8. 8

   Once the farro is cooked, stir in the grated Parmesan cheese and season with salt and pepper to taste. Remove from heat and cover to keep warm.

9. 9

   To make the lemon gremolata, combine the finely chopped parsley, lemon zest, and minced garlic in a small bowl. Mix well and set aside.

10. 10

    To serve, plate the saffron farro risotto and top with the roasted asparagus. Sprinkle the lemon gremolata over the dish for a burst of fresh flavor. Enjoy immediately!