Farro Risotto with Fava Beans, Asparagus, and Fresh Herbs

1 C farro, rinsed in cold water
6-8 stalks large asparagus (about 3 cups), cut into 1/2" thick slices on the bias and blanched
1 pound (about 5 pods) fava beans, removed from pods
2 tbsp olive oil
2 shallots, minced
2/3 C dry white wine
2 C chicken broth or vegetable broth (I prefer chicken)
1 tbsp fresh tarragon, finely chopped (optional)
2 tbsp fresh parsley, finely chopped
1 tbsp fresh lemon juice
2 tbsp butter
sea salt and fresh cracked black pepper

First, bring a pot of water to a boil; add some salt and add farro to boiling water. Cook over medium high heat for 20 minutes until farro is cooked and slightly "puffy". Drain thoroughly and cool completely under running cold water. Set aside.

Bring a pot of water to a boil; add some salt, and add the un-shelled fava beans to the water. Cook for 1-2 minutes and drain. Cool the beans down by running under cold water until able to touch. Peel the outer shell/membrane from the fava beans, exposing the bright green bean. Remove shell and set aside fava bean.

In a pot over medium heat, add the olive oil and then add the shallot and then sweat the shallot (no caramelization) for about 5 minutes or until the shallots get soft.

(Meanwhile, heat the chicken stock in another pot until just under a boil - you will need this for the risotto)

Add the cooked farro to the shallot and bring heat to medium high, allowing the grains to slightly toast with the olive oil and shallots, stirring constantly, about 3 minutes. Add the white wine and cook until  no liquid is left in the pan. Once the wine has cooked off, begin adding one ladle at a time of hot chicken broth to the farro, cooking over medium heat, until there is almost no liquid left in the pan. Continue this procedure until all of the chicken stock has been absorbed by the farro and becomes slightly "creamy" in look and texture (about 20 minutes - but may vary).

Add the cooked fava beans, blanched asparagus, and butter to the farro and mix well. Add the herbs and season with salt and pepper.