Instructions

In a large pan, heat the oil over medium heat.  Add the leeks, fennel, and 1/2 teaspoon salt.  Saute for 5-7 minutes, until the vegetables begin to soften.  Add the farro and stir to coat.  Slowly pour in the vegetable or chicken stock and bring to a boil.  Reduce the heat to low and allow the farro the cook over a slow simmer for 20 minutes, stirring occasionally.

Add the asparagus, peas, remaining half teaspoon of salt, and pepper.  Cook until both the farro and asparagus are tender, about 10 more minutes.

Remove from heat and stir in parmesan and a squeeze of lemon.  Season to taste with additional salt and pepper.  Serve warm with another scattering of grated parmesan on top.