Vegan Risotto with Asparagus and Lemon

Ingredients

• 4 cups low-sodium vegetable stock, warmed
• 2 tablespoons extra virgin olive oil
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups pearled/quick cooking farro*
• 1/2 teaspoon salt (preferably Himalayan – high in minerals)
• 1/4 teaspoon black pepper
• 1 to 2 bunches of asparagus, trimmed and chopped into 1” pieces
• 1 cup frozen green peas
• Zest of 1 fresh lemon (about 2 teaspoons)
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon nutritional yeast (optional)