You can make it with farro or arborio or carnaroli rice, though there is something about the farro that is very wholesome tasting. I recommend serving this the day it is made mostly because the asparagus pieces deteriorate a little bit after a day or two, and the color changes as well. With very little butter and cheese, this tastes incredibly creamy and delicious, and I think it could easily be vegan-ized by using olive oil and omitting the cheese altogether. 5 from 2 reviews I use the asparagus-cooking water as the water for the risotto, and it works nicely, so don’t feel you have to raid your freezer for stock. Water works great, too.
