Mushroom-Farro 'Risotto'

• 4 cups water, or more as needed
• 2 cups farro
• 3 tablespoons butter
• 3 cloves garlic, minced
• 1 cup sliced fresh mushrooms
• 1 teaspoon onion powder
• 1 teaspoon garlic salt
• 1 tablespoon ground black pepper
• 1 cup chicken stock
• 2 tablespoons grated Parmesan cheese
• salt and ground black pepper to taste

1. Bring water to a boil in a saucepan. Add farro and reduce heat to simmer; cook until tender, about 30 minutes.
2. Meanwhile, melt butter in a nonstick pan over medium heat. Add garlic and cook, stirring frequently, until slightly soft and fragrant, 1 to 2 minutes. Add mushrooms and season with onion powder, garlic salt, and pepper. Cook over medium-high heat, stirring frequently, about 10 minutes.
3. Drain and discard any excess water from the farro; add farro to the pan with the mushroom mixture. Add chicken stock and increase heat to a simmer, stirring frequently, about 5 minutes. Add Parmesan cheese and stir until melted, about 1 minute more.

water, farro, butter, garlic, mushrooms, onion powder, garlic salt, ground black pepper, chicken stock, parmesan cheese, salt

Taken from www.allrecipes.com/recipe/269243/mushroom-farro-risotto/ (may not work)