Italian Herb Farro Risotto with Parmesan

Italian Herb Farro Risotto offers a nutty twist on a classic dish, combining farro and Parmesan for a creamy texture.

Ingredients

• 1 cup farro
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup Parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• to taste salt and pepper

Instructions

1. Rinse the farro under cold water and drain well.
2. In a large saucepan, heat the vegetable broth and keep it warm on a low flame.
3. In a 6-quart saucepan, heat the olive oil over medium heat.
4. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
5. Stir in the minced garlic and cook for another minute until fragrant.
6. Add the farro to the pan and toast it lightly for about 3 minutes, stirring occasionally.
7. Pour in the white wine and cook until it's mostly absorbed by the farro.
8. Begin adding the warm vegetable broth, one cup at a time, stirring frequently. Allow the liquid to be almost completely absorbed before adding more.
9. Continue this process until the farro is tender and creamy, about 20-30 minutes.
10. Stir in the grated Parmesan cheese, fresh parsley, dried thyme, and oregano.
11. Season with salt and pepper to taste.
12. Serve warm, garnished with additional Parmesan and parsley if desired.

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