1 cup raw pecan nuts
1 tablespoon of extra virgin olive oil or pecan nut oil
1 large onion cut into cubes
340 grams of white mushrooms, sliced
1/2 cup dry white wine
2 sprigs of thyme
1 1/2 cups farro
3 cups vegetable broth
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cups of chopped healthy vegetables, such as kale or chard
1 small piece of Parmesan cheese (about 2 tablespoons) to grate on top
Toast the nuts for 5 minutes, stirring occasionally. Transfer to a cutting board, let it cool and chop. In a saucepan, heat the oil and add the onion. Sauté until soft and translucent. Add the mushrooms and sauté until tender. Add wine, farro and thyme, stir and boil until most of the liquid is absorbed, stirring occasionally. Add 3 cups of stock, salt and pepper, cover the pan and bring to a boil. Mix the vegetables, return the lid and leave for 4 minutes for the greens to wilt. Lift the lid and stir the risotto. The risotto should be soft and a little sprouted. Add more broth, if necessary, and know that the farro will continue to absorb the liquid as it sits. Taste and add more salt and pepper if desired.
Sprinkle the walnuts on top. Grate the cheese on top and serve.