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)

Preparation

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.
   
   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.
   
   Stir in the arugula and Parmesan.