PARMESAN FARROTTO

SERVINGS: 6 START TO FINISH: 1 HOUR

WHAT YOU NEED:

1 1/2 cups whole farro 3 cups chicken or vegetable broth

3 cups water 3 tablespoons extra-virgin olive oil

1/2 onion, chopped fine 1 garlic clove, minced 2 teaspoons minced fresh thyme

Salt and pepper

2 ounces Parmesan cheese, grated (1 cup) 2 tablespoons minced fresh parsley

2 teaspoons lemon juice

WHAT YOU DO:

1. Pulse farro in blender until about half of grains are broken into smaller pieces, about 6 pulses.

2. Bring broth and water to boil in medium saucepan over high heat. Reduce heat to low, cover and keep warm.

3. Heat 2 tablespoons oil in Dutch oven over medium-low heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add farro and cook, stirring frequently, until grains are lightly toasted, about 3 minutes.

4. Stir 5 cups warm broth mixture into farro mixture, reduce heat to low, cover, and cook until almost all liquid has been absorbed and farro is just al dente, about 25 minutes, stirring twice during cooking.

5. Add thyme, 1 teaspoon salt, and 3/4 teaspoon pepper and cook, stirring constantly, until farro becomes creamy, about 5 minutes. Off heat, stir in Parmesan, parsley, lemon juice and remaining 1 tablespoon oil. Adjust consistency with remaining warm broth mixture as needed (you may have broth left over). Season with salt and pepper to taste. Serve.