Ingredients:

  • 1 ½ cups farro (250 g)
  • 1 tablespoon olive oil (15 ml)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup mushrooms, sliced (about 100 g) – optional
  • 1 cup vegetable broth (240 ml)
  • 1 cup white wine (240 ml)
  • ½ cup grated Parmesan cheese (50 g)
  • Salt and black pepper to taste
  • Chopped fresh parsley, for garnish
  • 4 cups vegetable broth (960 ml)
  • 1 bay leaf (optional)

Instructions:

  1. In a pot, bring the vegetable broth to a simmer and keep warm.
  2. Heat olive oil in a large skillet over medium heat. Sauté onion until translucent, about 5 minutes.
  3. Add garlic and mushrooms (if using); cook until softened.
  4. Stir in farro, cooking for 2-3 minutes until slightly toasted.
  5. Add white wine, stirring until most of it is absorbed.
  6. Begin adding warm broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
  7. Continue this process for about 30 minutes until farro is tender. Adjust seasoning with salt and pepper.
  8. Stir in grated Parmesan until creamy.
  9. Ladle into bowls, garnish with fresh parsley, and enjoy!