Herby Farro Risotto

Preheat the oven to 400°F. Add the farro to a small saucepan, cover with 1 inch cold water, and bring to a boil. Reduce heat to medium and cook until farro is tender, about 18 to 20 minutes. Drain the farro and allow it to cool slightly in the strainer until step 5.

Peel and mince the garlic. Peel and mince the shallot. Pick the basil leaves from the stems. Finely mince the peanuts. Wipe the mushrooms clean with a damp paper towel and cut them in half.

Add the mushrooms to a baking sheet and toss with 1 tbsp olive oil and a pinch of salt and pepper and the herbs de Provence. Roast until golden brown and crisp in places, about 15 to 17 minutes.

In a blender, combine the basil leaves, just half of the spinach, 2 tbsp olive oil, ¼ cup water, and a pinch of salt and pepper. Blend the herby sauce until smooth.

Return the empty small saucepan to medium heat with 1 tbsp olive oil. Add the minced garlic, minced shallot, and a pinch of salt and pepper. Cook until softened, about 1 to 2 minutes. Add the farro and herby sauce to the saucepan and cook, stirring occasionally, until hot, about 2 to 3 minutes. Halve the lemon and cut half into wedges. Squeeze the juice from just half the lemon into the finished risotto.

Divide the herby farro risotto between large bowls and return the empty saucepan to medium-high heat with 1 tsp olive oil. Add the remaining spinach and a pinch of salt and pepper and cook until wilted, about 2 minutes. Divide the sauteed spinach between the bowls and top with the roasted mushrooms. Sprinkle with the peanuts. Serve with lemon wedges.