Course salt and freshly ground black pepper, to taste
3 tbsp. extra virgin olive oil
½ lb .portobello mushrooms, trimmed & sliced
½ cup yellow onion, finely chopped
1 garlic clove, finely chopped
1 pound swiss chard, washed; stems chopped into 1 inch pieces, and leaves into 1 inch strips
1 cup farro
¼ cup dry white wine
4 cups low sodium vegetable broth (can also use chicken or mushroom broth)
½ tbsp. fresh picked thyme, chopped
1 lemon, cut into 4 wedges
3/4 Cup of Parmigiano-Reggiano
Heat 1 Tbsp. olive oil in a large skillet over medium high heat. Add the mushrooms and cook, stirring occasionally, until tender, about 5 minutes. Season with a pinch of salt and a twist of fresh pepper. (Feel free to cook the mushrooms in two batches as you don’t want to overcrowd your skillet.) Keep warm and set aside.
Bring the broth to a steady simmer on a burner near where you will cook the risotto.
Heat 2 Tbsp. olive oil over medium heat in your risotto pot. Add onion, garlic and chopped chard stem. Stir with a wooden spoon and when onion becomes translucent, turn the heat to medium high and add the farro. Stir thoroughly and continuously so the grains are coated well and become slightly toasted.
Add the wine and stir continuously until absorbed.
Add ½ cup of simmering broth and stir continuously. Continue adding the broth ½ cup at a time, waiting until the liquid is about ¾ absorbed before adding more. Add thyme after you’ve been cooking the farro for 15 minutes.
Cook farro until tender, yet still firm to the bite. The process should take 25-30 minutes (you may not use all of the broth).
Fold in the sliced chard, ½ of the Portobello and ¾ of the cheese. Stir to incorporate and wilt chard.
Serve risotto in the center of 4 plates or bowls. Top with remaining mushrooms and parmigiana reggiano.
Garnish with a sprinkling of fresh parsley and a lemon wedge. A fresh squeeze of lemon adds a bright lift to the earthy dish.