Farro Risotto with Broccoli
Active Time: 15 minutes | Total Time: 35 minutes | Serves Serves 4
- 1 yellow onion, chopped
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1 1/2 cups pearled farro
- 1/2 cup dry white wine, such as pinot grigio
- 3 cups water
- 1 small bunch broccoli
- 1/2 cup grated Parmesan, plus more for serving
- 1/4 teaspoon freshly ground black pepper
Chop the onion. Place a large skillet on the stove and turn on the heat to medium-high. Measure and pour in the oil and heat until it shimmers. Add the onion and 1/2 teaspoon of the salt and cook, stirring often, until the onion begins to soften, 5 to 6 minutes.
Measure the farro and wine. When your onions are nice and soft, add the farro and stir. Then add the wine and stir until the wine has nearly evaporated, about 1 minute. Add the water and bring to a boil. Cover, reduce the heat to low and simmer (low boil) until the farro is just tender, 20 to 23 minutes.
Meanwhile, cut the stem off of the broccoli and discard. Chop the broccoli flower into small pieces. You should get about 3 cups.
When the farro is tender, stir in the broccoli and increase the heat to bring to a boil. Cover, then lower the heat to medium-low and simmer (low boil) until the broccoli is just tender, 3 to 4 minutes.
Stir in the Parmesan, pepper (12 turns on pepper mill), and the remaining 1/2 teaspoon salt. The consistency should be nice and creamy not soupy. Serve sprinkled with a little more Parmesan.
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