Farro Risotto with Rapini

Ingredients

• 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

Directions

1. Warm the stock in a medium saucepan over medium-low heat. While it heats, add the olive oil to a heavy-bottomed lidded saucepan over medium heat. Stir in the onion and garlic, and cook until the onion turns soft and translucent, about 3 to 4 minutes.
2. Add the farro and toast it for 30 seconds, stirring frequently. Pour in the white wine, stir thoroughly, and cook until the pan is nearly dry.
3. Ladle in some of the warm stock. Cook the farro, stirring now and then, until the liquid is absorbed. Repeat with more stock, a few ladles at a time, until the farro is tender, about 25 minutes. You may not need every bit of the stock. When there are about 10 minutes left, stir in the chopped rapini.
4. Once the farro is cooked, take the pan off the heat. Stir in the butter, Parmesan, and a pinch of salt and pepper until everything comes together. Taste, adjust with more salt and pepper if needed, and serve right away.