Veggie Farrotto

Saute onion first then garlic in olive oil until aromatic. Add soaked farro and stir for 1 minute. Add wine at this point and allow the alcohol to evaporate.

Slowly add warm broth or hot water and keep the heat at medium and cook for about 20 minutes.

Add sliced mushroom and cook for another 5 to 10 minutes depending on how soft you want the farro to be tasted.

Right before done, stir in Parmesan cheese, pea and chive and cook for 1 minutes. Season it with salt and pepper.

Plate in a deep bowl and top with toasted capers.