Creamy Farro Pilaf With Wild Mushrooms

• 3 tablespoons extra-virgin olive oil
• 1 shallot, minced
• 1 cup cracked farro
• 1/4 cup dry white wine
• 3 cups low sodium chicken broth
• salt, to taste
• 12 ounces wild mushrooms, trimmed and cut into 1/2 inch slices (such as shiitakes or oysters)
• red pepper flakes, to taste
• 1 bunch spinach, stemmed (10 oz)
• 1/4 cup parmesan cheese, plus more for serving

1. In a medium saucepan, heat 1 tbs oil over medium heat. Add shallot and cook, stirring, until tender, about 5 minutes. Add farro, stirring until toasted, 1 minute. Add wine and reduce by half. Add stock, bring to a boil, then reduce heat and simmer, stirring occasionally, until farro is tender and creamy, 35-40 minutes. Season with salt and cover to keep warm.
2. Meanwhile, heat oven to 450u0b0F On a rimmed baking sheet, toss mushrooms with remaining 2 tbs oil and season with salt and pepper flakes. Roast, stirring once, until crisp and golden, 20-22 minutes.
3. Warm farro over medium heat and add spinach, stirring until wilted, about 1 minute. Stir in mushrooms and parmesan. Top with additional parmesan.

extravirgin olive oil, shallot, white wine, chicken broth, salt, mushrooms, red pepper, spinach, parmesan cheese

Taken from www.food.com/recipe/creamy-farro-pilaf-with-wild-mushrooms-501867 (may not work)