Farro With Spring Vegetables

Name: Farro With Spring Vegetables
Ingredients: 4 1/2 cup vegetable broth; 1 1/2 cup farro, dry; 2 tablespoon butter; 1 tablespoon olive oil; 4 scallions, sliced thin; 8 ounce asparagus, woody ends removed and sliced into ½ inch rounds; 3/4 cup fresh peas; 1/2 teaspoon Kosher salt; 1 tablespoon white wine vinegar; 3/4 cup Parmesan cheese; 5 mint leaves, chopped; 1/4 cup ricotta cheese; 2 radishes, thinly sliced