Ingredients

• 1 quart Low-Sodium Chicken Broth or Vegetable Broth
• 1/2 cup Water
• Kosher Salt
• 2 Tbsp Unsalted Butter divided
• 4 ounces Pancetta diced
• 12 ounces Spring Mushrooms cleaned and coarsely chopped, see notes
• 8 ounces Rapini or Broccoli Raab, rough bottoms trimmed, tender stems and tops coarsely chopped
• 3 each Spring Onions or 2 leeks, light green and white parts thinly sliced
• 2 each Garlic Cloves minced
• 1-1/2 cups Organic Farro
• 1/2 cup Dry White Wine
• 1-1/2 cup Parmigiano-Reggiano Cheese finely grated, plus more for serving
• 1 cup Peas fresh or frozen
• 1/4 cup Chives minced

Instructions

1. Heat the broth and water in a small pan until hot but not yet simmering. Season with 2 teaspoons of salt and keep warm over low heat.
2. Melt 1/2 tablespoon of the butter in a large skillet over medium-high heat. Add the pancetta and cook, stirring often, until lightly browned, 3 to 5 minutes. Transfer the pancetta to a plate using a slotted spoon.
3. Add the mushrooms and rapini to the remaining fat in the pan, season with salt and pepper, and cook until both are tender but still have a nice bite and the mushroom liquid has reduced, 3 to 5 minutes. Transfer the rapini and mushrooms to the plate with the pancetta and set aside.
4. Decrease the heat to medium and add the remaining 1 1/2 tablespoons butter to the pan along with the onion or leeks and garlic. Sauté until softened, about 3 minutes. Add the farro and cook, stirring constantly to toast the grains, 3 to 4 minutes. Pour in the wine, raise the heat to medium-high, and simmer until it’s mostly absorbed.
5. Begin adding the warm broth to the farro mixture in 1-cup increments, allowing the farro to absorb most of the liquid before each addition. Stir the mixture occasionally after each addition, while it’s still very fluid, and then begin to stir it almost constantly when the broth is about half absorbed. Adjust the heat up or down to maintain a simmer with steady bubbles. Cook the final addition of broth down to the point that it is about half absorbed and the grains of farro are tender yet retain their characteristic chewy texture. This process of adding liquid and cooking it down will take a total of 30 to 35 minutes.
6. Stir in the cheese, peas, pancetta, rapini, mushrooms, and several grinds of pepper. Taste and adjust the seasoning. Cook just until heated through, and the mixture is creamy and just a little saucy. Stir in a little more water if it becomes too dry. Stir in half the chives just before serving.
7. Serve in warmed bowls, garnished with more Parmigiano-Reggiano cheese and the remaining half of the chives.