Using farro instead of arborio rice in this dish saves you from so much pot-watching! I mean, I absolutely love risotto but I am not into standing around literally watching a pot boil, waiting for the perfect second to add more broth and repeat for an hour or more. But this is super simple and faster, making it a great weeknight staple!
1 shallot or 1/2 onion, chopped
4+ mushrooms, chopped (I used white button but you do you)
Pinch of thyme
1 garlic clove
1/2c dry farro
2c water + bouillon cube (optional)/broth
1/4c parmesan (split 2T/2T)
1T butter, softened or cut up into small pieces
1/2c white beans (make your own here)
1/2c frozen peas
lemon zest (optional)
Saute shallot and mushrooms for 2-3 minutes. Add thyme, garlic and farro let cook for a few minutes then add water with a pinch of salt. Bring to a boil then simmer and cover for 20-30 minutes, until farro is cooked, add more water if you need to. Turn off the heat, sprinkle in parmesan and butter. Stir to combine and melt. Add your beans, peas and lemon zest, stir it up until the peas are warmed through. Top with remaining parmesan.