Farrotto with Pancetta, Asparagus, and Peas | America's Test Kitchen

Ingredients

• 1 1/2 cups whole farro
• 3 cups chicken broth
• 3 cups water
• 4 ounces asparagus, trimmed and cut on bias into 1-inch lengths
• 4 ounces pancetta, cut into 1/4-inch pieces
• 3 tablespoons unsalted butter
• 1/2 onion, chopped fine
• 1 garlic clove, minced
• 1 cup frozen peas, thawed
• 2 teaspoons minced fresh tarragon
• Salt and pepper
• 1 1/2 ounces Parmesan, grated (3/4 cup)
• 1 tablespoon minced fresh chives
• 1 teaspoon grated lemon zest plus 1 teaspoon juice