Farro Risotto

Ingredients

• 1½ cups whole farro
• 3 cups chicken broth
• 3 cups water
• 4 tablespoons unsalted butter
• ½ onion, chopped fine
• 1 garlic clove, minced
• 2 teaspoons minced fresh thyme
• Salt and pepper
• 2 ounces Parmesan, grated (1 cup)
• 2 tablespoons minced fresh parsley
• 2 teaspoons lemon juice
• 1. Pulse farro in blender until about half of grains are broken into smaller pieces, about 6 pulses.

Instructions

1. 1Combine the chicken broth and water in a medium saucepan and bring to a boil over high heat. Lower the heat to medium-low to keep the liquid at a gentle simmer.
2. 2Melt two tablespoons of butter in a large Dutch oven over medium-low heat. Stir in the chopped onion and cook for three to four minutes until it softens.
3. 3Stir in the minced garlic and cook for about 30 seconds until fragrant. Add the farro (pulsed in a blender first so half the grains are broken) and cook for about three minutes, stirring frequently until lightly toasted.
4. 4Pour five cups of the hot broth mixture into the Dutch oven. Turn the heat down to low, cover the pot, and cook for about 25 minutes. Stir twice during this time, cooking until the farro is al dente and most of the liquid is absorbed.
5. 5Stir in the minced thyme, one teaspoon of salt, and three-quarters of a teaspoon of pepper. Continue cooking and stirring constantly for about five minutes until the mixture turns creamy.
6. 6Take the pot off the heat. Stir in the grated Parmesan, minced parsley, lemon juice, and the last two tablespoons of butter. Taste and add more salt and pepper if needed.
7. 7If the risotto is too thick, stir in a splash of the remaining hot broth to reach your desired consistency. Serve the dish right away.

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