This delicious recipe for Creamy Farro Risotto with Peas and Mushrooms pairs perfectly with the Ceres 2018 Symphony.
1. Place farro and water in small bowl; soak 30 minutes. Drain, reserving 1 cup of the soaking liquid.
2. Melt butter in medium saucepan on medium-high heat. Add mushrooms, onion, garlic, salt and thyme; cook and stir until vegetables are softened, about 5 minutes. Add farro; cook and stir 2 minutes. Add 1/4 cup of the wine; cook and stir occasionally until liquid is absorbed.
3. Stirring constantly, add remaining 3/4 cup wine, reserved soaking liquid and bean stock, 1/2 cup at a time, until liquid is absorbed by farro after each addition. Stir in peas and cook until heated through. Sprinkle with toasted pine nuts.
*Recipe and Photo Courtesy of McCormick & Company, Inc.