Dinner Tonight: Farro Risotto With Rapini Recipe

• 4 cups vegetable stock
• 2 tablespoons extra-virgin olive oil
• 1 1/2 cups farro
• 3 cups rapini, chopped
• 1/2 medium onion, diced
• 1 garlic clove, minced
• 3/4 cup dry white wine
• 3/4 cup freshly grated Parmesan cheese
• 1 tablespoon unsalted butter
• Salt and pepper

1. Pour stock into a medium saucepan set over medium-low heat. Meanwhile, pour olive oil to a heavy-bottomed lidded saucepan set over medium heat. Add onion and garlic and cook until onion is soft and translucent, three to four minutes. Add farro and let toast for 30 seconds, stirring often. Pour in the white wine. Stir well, and let cook until wine has evaporated.
2. Add a few ladles full of the stock. Cook, stirring occasionally, until the liquid has evaporated. Continue adding stock a few ladles full at a time until farro is tender, about 25 minutes. You might not use all of the stock. With about ten minutes left on your timer, add the chopped rapini.
3. When farro is done, turn off the heat, add the butter, cheese, and a pinch of salt and pepper. Stir well. Add more salt and pepper if needed at this point. Serve immediately.

vegetable stock, extravirgin olive oil, farro, rapini, onion, garlic, white wine, freshly grated parmesan cheese, unsalted butter, salt

Taken from www.seriouseats.com/recipes/2011/05/farro-risotto-with-rapini-recipe.html (may not work)