Ingredients:
- 1 cup of farro
- 4 cups of vegetable broth
- 1/2 cup of grated Parmesan cheese
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 pound of mushrooms, sliced
- 2 tablespoons of olive oil
- 1 tablespoon of fresh thyme leaves
- Salt and pepper to taste
To start, heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and sauté until they are soft and translucent. Add the sliced mushrooms and thyme leaves and cook until the mushrooms are tender and browned.
Next, add the farro to the saucepan and stir to coat it in the mushroom mixture. Add the vegetable broth, one cup at a time, stirring constantly and allowing the broth to be absorbed before adding more.
Continue to cook the farro in this way until it is tender and the risotto is creamy. This should take about 30 minutes. Once the farro is cooked, stir in the grated Parmesan cheese and season with salt and pepper to taste.
This mushroom and farro risotto with Parmesan and thyme is a great meal for a cozy night in, or for impressing guests at a dinner party. It is hearty, delicious, and packed with nutrients, making it a great choice for a healthy and satisfying meal.