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.
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.
This was really easy to make and we really enjoyed it.
I served with a medly of veggies and some fresh Lamb Sausage from Whole Foods toppped with baby bella mushrooms in a broth reduction with cream sauce. I have made Farro a couple of times before but this is by far the best. (i love risotto)
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