Farro is a local product. I love the texture. If I have to choose between farro or risotto rice, my choice will be farro because of healthy issues.
For 2p chop a mixture of mushrooms (500 grams). Heat a pan, add a mixture of butter and olive oil. Bake the mushrooms until crispy and al dente. Remove from the pan.
Chop and fry 1 red onion, 4 garlic cloves and a few stems of fresh thyme in a drizzle of olive oil. Add 120 grams of farro. Bake until glazy. Add 500 ml of vegetal stock (homemade or with a cube). Allow to simmer. Stir now and again for approximately 30 mins until al dente. Add 100 grams of baby spinach, 1 large table spoon of readymade pesto and some more fresh thyme. Add the mushrooms and 2 table spoons of cream. Taste, add pepper and salt. Serve with the pesto.