Farro Risotto with Pesto

• 3-1/2 cups 25%-less-sodium chicken broth
• 3-1/2 cups water
• 2 Tbsp. extra virgin olive oil
• 1 onion, finely chopped
• 1 cup each finely chopped carrots and celery
• 1-1/2 cups farro, uncooked
• 1/3 cup dry white wine
• 3/4 cup frozen baby peas
• 1/4 cup chopped fresh parsley
• 2 Tbsp. CLASSICO Basil Pesto di Genova

1. Cook broth and water in large saucepan on medium-low heat 3 to 5 min.
2. or until heated through.
3. Meanwhile, heat oil in Dutch oven or large deep skillet on medium heat.
4. Add onions, carrots and celery; cook 3 to 5 min.
5. or until softened, stirring frequently.
6. Add farro to vegetable mixture; cook and stir 1 min.
7. Stir in wine; cook 2 min., stirring occasionally.
8. Add 1 cup of the broth mixture; cook 5 min.
9. or until most of the broth is absorbed, stirring frequently.
10. Repeat with 1-cup batches of remaining broth, cooking the final batch just until farro is tender.
11. Add peas, parsley and pesto; cook 2 to 3 min.
12. or until heated through, stirring frequently.

water, extra virgin olive oil, onion, carrots, white wine, frozen baby peas, parsley, genova

Taken from www.kraftrecipes.com/recipes/farro-risotto-pesto-189976.aspx (may not work)