1/2 bunch asparagus, cut into 1-inch pieces, ends removed
2 tablespoons chopped parsley
2 tablespoons chopped basil
1/4 cup grated Parmesan cheese
First make the broth: Add all of the vegetable scraps to a pot with 8 cups of water. Bring to a boil and turn down to simmer for 2 hours. Strain out vegetable scraps, then leave the broth over low heat while you make the risotto.
To make the risotto: Heat a large pot over medium heat and add the oil and butter. Next add the leeks and garlic and saute for 5 to 7 minutes. Stir in the farro and toast for 3 minutes while stirring.
Add a ladleful of stock to the pan with the farro, allowing it to simmer until liquid has nearly evaporated. Now add the wine and stir. When that has evaporated, add another ladleful of stock. Continue to add stock and stir while simmering until farro is almost fully cooked, about 35 to 40 minutes.
In the last 5 to 8 minutes stir in the peas and asparagus and continue to cook until the vegetables are crisp tender. Turn off the heat and fold in the herbs and cheese.