Asparagus Farrotto Recipe

Prepare the asparagus by trimming the tough ends and peeling them. Blanch the tips in boiling water for 1 to 2 minutes and set them aside for decoration. Cut the stalks into segments.

Finely chop the shallots and sauté them in a little olive oil with the asparagus pieces for about 5 minutes.

Add organic farro and white wine. Once the white wine is absorbed, add the broth all at once. Bring to a boil, then continue cooking on low heat for about 15 minutes, until the broth is completely absorbed.

To finish, add a tablespoon of cream at the end of cooking to give more thickness and creaminess to your risotto. When serving, sprinkle with a bit of cheese and arrange your previously blanched asparagus tips.