lemon farro risotto Recipe

Ingredients

• 1 cup farro
• 6 cups low-sodium vegetable broth
• 3 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 1 large shallot, chopped
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup white wine {I used Pinot Grigio}
• 2 tablespoons lemon juice
• 2 tablespoons lemon zest
• ½ cup pecorino romano {optional}
• salt & pepper {to taste} before serving
View Full Recipe at Laura Janelli