Ingredients

• 5 to 6 cups Vegetable Broth
• 1 Tbsp Olive Oil
• 1/2 cup Onion diced
• 2 cloves Garlic minced
• 1/4 cup Dry White Wine (optional)
• 1/2 cup Organic Farro soaked overnight
• 1 cup Mushrooms sliced
• 1/2 cup Green Peas
• 1 Tbsp Butter
• 2 Tbsp Parmesan Cheese shredded
• Ground Black Pepper to taste
• Salt to taste

Instructions

1. Bring vegetable stock to a low simmer and keep warm.
2. Sauté onion in olive oil over medium heat until soft. Add garlic and sauté until fragrant, 1 – 2 minutes.
3. Add farro and stir until coated with oil and beginning to release a nutty fragrance, about 2 minutes.
4. Add white wine, if using, and let cook down until almost all liquid has been absorbed.
5. Using a ½-cup ladle, add warm stock to the farro, one ladle at a time, stirring until all liquid has been absorbed before adding the next ladle. Cook farro, adding stock as needed, until farro has opened and softened, about 30 minutes.
6. During the last 15 minutes of cooking, add the sliced mushrooms and cook until tender. Add peas and cook until softened and bright green. Season to taste with salt. Remove from heat and stir in butter and parmesan cheese.