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Farro Risotto with Parmesan & Pea Shoots

Cook Time:40 Minutes



    2 Tbsp. olive oil 1 medium onion, chopped 2 cloves garlic, minced 1 1/2 c. farro, rinsed and drained 1/4 c. dry white wine 2 1/2 c. chicken or vegetable broth salt 2 c. pea shoot leaves (or spinach leaves, shelled peas, fava beans, chopped asparagus...vary as you like) 1/2 c. Parmesan cheese freshly ground black pepper Heat a large saucepan over medium heat. Add onion and garlic to the pan, sprinkle with a little salt, and saute until onion is translucent, 10 minutes. Add farro and cook for 5 minutes. Stir in wine and cook until wine is absorbed, about 5 minutes. Stir in broth and bring to a boil. Reduce heat, cover, and simmer on lowest heat for 20 minutes. Liquid should be absorbed and farro should be tender/chewy. If liquid is not absorbed, cover and cook for another 5-10 minutes. When farro is done, stir in Parmesan, pea shoot leaves, and salt and freshly ground black pepper to taste. Serve with additional Parmesan & black pepper if you like. Leftovers are good at room temperature, served atop a green salad. Recipe and photo from

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