Spring Farro Risotto with Lemon and Tahini

Howdy ho, party people! I hope you all enjoyed the first weekend of spring!

We had family staying in the city so we took them out for brunch at Greens Restaurant (where I tried pupusas for the first time- holy yum) and then eventually made our way to the Japanese Tea Gardens in Golden Gate Park. I was hoping the cherry blossoms would still be in bloom but unfortunately the majority of the foliage was dried up and barren. It was just another reminder of how badly we need the rain.

On a positive note, it seems as though most of the local farmers have done their part to prepare for the drought because our spring produce came a little early this year! I spotted the first beautiful bundle of bright green asparagus as the market several weeks ago and I decided it would make a delicious addition to this lemon-tahini farro risotto.

Obviously this is not your typical risotto in that it doesn’t involve wine or cheese. I know, I feel like I’m committing a crime or something!

Don’t get me wrong, I love a good traditional risotto but I really wanted to try a lighter version and also make something that was vegan friendly. The beauty of this version is that uses whole grain farro which is a nutritional powerhouse that’s high in protein, fiber, magnesium and B vitamins. In addition, it has a delicious nutty flavor and slightly chewy texture that makes a delightful stand-in for arborio rice.

The trick to making this dish taste so good without using cheese or wine is to add the lemon-tahini dressing to the farro while it’s still nice and hot. This allows it to absorb the flavors of the lemon and the garlic while still leaving behind the creamy texture from the tahini.

Adding roasted asparagus, chickpeas and mushrooms gives the whole thing a nice mix of textures and also makes it satisfying and nutritious enough for dinner or to pack for lunches during the week.�

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