Spring Farro Risotto with Lemon and Tahini

Whole grain farro and a lemon tahini dressing make for a lighter vegan version of the classic risotto.

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

View the full recipe at Making Thyme for Health →