Spring Farro Risotto with Lemon and Tahini
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Whole grain farro and a lemon tahini dressing make for a lighter vegan version of the classic risotto.
Ingredients
1 and 1/2 cups dry farro, soaked
1 tablespoon olive oil
1 large shallot
2 and 1/2 cups water
1 teaspoon sea salt
1 bunch asparagus, chopped (approx. 2 cups)
1 (15 ounce) can chickpeas, drained and rinsed
1 cup shiitake mushrooms, sliced
2 tablespoons olive oil
Lemon Tahini Dressing:
3 tablespoons tahini
2 garlic cloves
1 tablespoon olive oil
juice and zest of 2 lemons
2 tablespoons water
Instructions
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