MUSHROOM FARROTTO

Add the vegetable broth to a small pan and place it over low heat to keep it warm.

In a heavy saucepan, pour in 2 tablespoons of olive oil and set the heat to medium. Once the oil is hot, add the mushrooms. Cook them until they release their liquid and become tender, which should take about 8 - 10 minutes.

Use a slotted spoon to transfer the cooked mushrooms from the pan to a plate. Then, drain any excess liquid from the pan.

Heat another 1 tablespoon of olive oil in the same heavy saucepan. Add the onions and cook them until they soften and turn translucent, which takes about 3 minutes.

Add the garlic to the pan and cook it for 30 seconds until it becomes fragrant.

Add the farro to the pan and toast it, stirring occasionally, for up to 3 minutes until it starts to smell nutty.

Pour in the white wine (or broth and vinegar) to deglaze the pan. Continue cooking until the liquid is almost completely absorbed.

Lower the heat to medium - low. Add 1 cup of the warm broth from step 1 to the pan. Stir the mixture often and cook until the broth is absorbed.

Continue adding 1 cup of broth at a time, stirring often as the farro cooks. Keep cooking until the farro is tender but still slightly chewy, which takes 30 to 40 minutes.

Season the farro with salt, pepper, and thyme. Then, add the mushrooms and butter to the pan and stir well to combine all the ingredients.

Remove the pan from the heat. Add the Parmesan and peas to the pan and stir to combine them with the farro mixture.