Simple Farro Risotto

Rinse the 1.5 cups farro.

Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium heat. Add the 1 piece finely chopped onion and cook until softened, about 5 minutes.

5 min

Add the 3 cloves minced garlic and cook for 1 minute more.

Stir in the rinsed farro and toast for 2 minutes.

2 min

Pour in the 0.5 cup white wine and stir, scraping up any browned bits from the bottom of the pan. Let it cook until mostly evaporated.

Begin adding the 4 cups warm vegetable broth, one cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next. Continue this process until the farro is tender and the risotto is creamy, about 25 minutes.

25 min

Remove from heat and stir in the 0.5 cup grated Parmesan cheese and 2 tbsp butter. Season with 1 tsp salt and 0.5 tsp pepper to taste.

Serve immediately.