- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 1½ cups farro
- ¼ cup dry white wine
- 3 cups water
- ½ cup heavy cream
- ½ cup Parmesan cheese, freshly grated
- 2 tablespoons unsalted butter
Heat a large saucepan over medium-high heat and add the olive oil. Add the onion, stirring occasionally, until softened and lightly browned, 5 to 7 minutes. Add the farro, mixing to coat evenly with the oil. Add the wine and cook until absorbed, stirring continuously. In a similar technique to risotto, add the water, 1 cup at a time, allowing time for the liquid to fully absorb between each addition. When the farro is al dente, mix in the heavy cream, cheese and butter and stir until thickened, 3 to 5 minutes. Season the farro with salt and pepper, and garnish with parsley.
Looking for groceries for this recipe? Miya shops locally at Native Sun Jax!