Arugula Farroto

Name: Arugula Farroto
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; Kosher salt and pepper; 2 cups farro; 1/2 cup dry white wine (such as Sauvignon Blanc); 4 cups low-sodium vegetable or chicken broth; 2 bunches arugula, thick stems removed (about 4 cups); 1/2 cup grated Parmesan (2 ounces)

8 ingredients

3 steps

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
Kosher salt and pepper
2 cups farro
1/2 cup dry white wine (such as Sauvignon Blanc)
4 cups low-sodium vegetable or chicken broth
2 bunches arugula, thick stems removed (about 4 cups)
1/2 cup grated Parmesan (2 ounces)

Directions

1

Heat the oil in a large saucepan over medium heat. Add the onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the farro and wine and cook, stirring, until the wine is absorbed.
2

Stir in the broth, 1 cup at a time (waiting until each addition of broth is absorbed before adding the next), and cook, stirring occasionally, 20 to 25 minutes total.
3

Stir in the arugula and Parmesan.