1 ¾cupor 8.8 oz. quick-cook farro (such as Trader Joe's quick-cook risotto)
½cupdry white wine
½cupgrated parmesan cheese
1tablespoonunsalted butter
Instructions
Add the broth to a saucepan and warm over low heat.
Saute the onions, mushrooms, and a large pinch of salt in the olive oil over medium-low heat until the onions have softened and the mushrooms have released their moisture, or for 4-5 minutes.
Stir in the farro and cook, stirring constantly, for 1-2 minutes, or until they smell nutty.
Pour in the white wine and cook, stirring constantly, for 2 minutes, or until the wine is evaporated.
Add in the broth, 1 ladle at a time, stirring between additions until the broth is reduced.
Reduce the heat to low. Stir in the butter and parmesan cheese until combined. Season with additional salt to taste and serve hot!
Notes
Sliced white mushrooms can substitute for cremini mushrooms.
Leftovers last covered in an airtight container in the refrigerator for up to 5 days. They can be frozen in a freezer-safe container for up to 3 months.