Lemon Farro Risotto

• 1 cup farro
• 6 cups low-sodium vegetable broth
• 3 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 1 large shallot, chopped
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup white wine
• 2 tablespoons lemon juice
• 2 tablespoons lemon test
• 1/2 cup pecorino romano {optional}
• salt & pepper {to taste} before serving

1. Cook's Notesrnrn Soak the farro in water for 30 minutes and drain well.rnrn Heat the vegetable broth in a small saucepan and keep warm over low heat.
2. In a large saucepan, heat the oil and butter over medium heat. Add the shallots and season with salt and pepper. Cook until softened, about 2 minutes. Add the drained farro, stirring constantly until toasted, about 3 minutes. Add the wine and stir until evaporated, about 2 minutes. Add 1 ladle {1/2 cup} of hot broth and stir constantly until completely absorbed. Continue adding the remaining broth, 1 ladle at a time, until the farro is creamy and tender, about 30 minutes. Turn off the heat and stir in the lemon juice, lemon zest, and pecorino romano. Season with salt and pepper if needed. Transfer to a bowl and serve.

farro, lowsodium, extra virgin olive oil, unsalted butter, shallot, kosher salt, freshly ground black pepper, white wine, lemon juice, lemon test, pecorino romano, salt

Taken from food52.com/recipes/20835-lemon-farro-risotto (may not work)