Sticky Farro Risotto

+ 2 cups of farro<BR>
+ 1 cup of cremini <BR>mushrooms…

+ 2 cups of farro
+ 1 cup of cremini
mushrooms, chopped
+ 1 medium yellow onion, diced
+ 2 handfuls of fresh arugula
+ 3 T olive oil
+ 6-7 cups of vegetable broth (homemade steps below)

Homemade Vegetable Broth:
+ 8 cups of water
+ All of your lonely, leftover vegetables
+ 4 or so sprigs of fresh thyme
+ 2 t sea salt
+ 1 t peppercorns

Before you get started, decide whether or not you will be using homemade vegetable broth. I typically make a batch every week and use it in dishes like this. It’s easy, delicious, and it helps me clean out the straggler vedge in my kitchen before they start trying to put down roots in the pantry. To make broth you will need to evenly chop your vegetables, e.g. celery, carrots, turnips, squash, and tomatoes. Place them in a large pot on the stove, adding the thyme, sea salt, and peppercorns. Fill the pot with water, bring to a boil, cover, and reduce to simmer for roughly an hour. Strain the broth to use right away or store in containers for the week. That’s it!

To make the whole grain risotto add 2 cups of dry farro to a bowl, filling with cold water to a few centimeters above the grain and let sit for 20 minutes. Now, chop the cremini mushrooms and dice the onions, adding them to a cast iron skillet with the olive oil. Cook on medium heat, stirring occasionally, until the onions are translucent. Place in a bowl and set aside.

Now that the skillet is empty, drain and add the farro. Add 3 cups of vegetable broth and bring to a boil, then immediately reduce to simmer. When the farro has absorbed most of the broth, add another cup and stir. Do can do this 2-3 more times depending on how sticky (water-logged) you want the risotto to be. When the risotto is ready, mix half of the onions and mushrooms in, add two big handfuls of fresh arugula, and add the remaining onion-mushroom-sauté as the cherry on top.
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