INGREDIENTS
1 oz
Pancetta
1 lb
1 bunch asparagus
2
Celery stalks
2 cups
English peas, fresh or thawed frozen
2 tbsp
Flat-leaf parsley, fresh
2
Leeks
1/2
Lemon, zest and juice of
1/2
Yellow onion
4 cups
Chicken or vegetable stock
1 1/2 cups
Farro
1
Pepper, Freshly ground
1/4 tsp
Salt
3 tbsp
Olive oil
1 tbsp
Butter, unsalted
1
piece Parmigiano-reggiano cheese
1/2 cup
White wine, dry