Farro Risotto with Parmesan Pea Shoots

Ingredients:

2 Tbsp. olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 1/2 c. farro, rinsed and drained

1/4 c. dry white wine

2 1/2 c. chicken or vegetable brothsalt

2 c. pea shoot leaves (or spinach leaves, shelled peas, fava beans, chopped asparagus...vary as you like)

1/2 c. Parmesan cheese

Freshly ground black pepper

Heat a large saucepan over medium heat. Add onion and garlic to the pan, sprinkle with a little salt, and saute until onion is translucent, 10 minutes. Add farro and cook for 5 minutes. Stir in wine and cook until wine is absorbed, about 5 minutes. Stir in broth and bring to a boil. Reduce heat, cover, and simmer on lowest heat for 20 minutes.

Liquid should be absorbed and farro should be tender/chewy. If liquid is not absorbed, cover and cook for another 5-10 minutes. When farro is done, stir in Parmesan, pea shoot leaves, and salt and freshly ground black pepper to taste. Serve with additional Parmesan black pepper if you like.

Leftovers are good at room temperature, served atop a green salad.

Recipe and photo from freshtart.net