Farrotto (Risotto made with Farro)

2 Cups of Italian Pearled Farro
1 8 oz package of Crimini (Baby Bella) Mushrooms
1 Small Spanish Onion
2 Ribs of celery
2 tbsp of Better Than Bouillon Vegetable mixed in 4 cups of warm water to make broth
1 Can of Great Northern Beans
1 1/2 cups of baby spinach
2/3 cup of petite peas
1/2 cup of grated Grana Padano
2 tbsp of EVOO



In a heavy pan, heat EVOO and sautee onions, celery, and mushrooms until onions are tender. Deglaze pan if needed with a 1/4 of water.  Add farro and stir.  Sautee for a couple of minutes and then slowly add broth 1/4 cup at a time letting farro absorb broth before adding more.  This process can take up to 40 minutes to use all of the broth but it is what breaks down the startch and you will get a creaminess to the broth.  When you have about 1/2 cup of the broth left, add the beans, peas, and spinach.  During the last 1/4 cup of broth, check farro to see if it is done.  I should be chewy and nutty, if not soft enough, add more water, if it is done add the Grana Padano.  Serve immediately with extra Grana Padano on top if you wish.