Farro Risotto with Arugula, Cherry Tomatoes, and Lemon

A funny thing about Shea's brother and sister-in-law (Brian and Hally), is that every once in a while, they will give us an anonymous gift. Last year, they sent us a gift card with no name attached, and this year, they sent us a gorgeous America's Test Kitchen  cookbook. It is always fun to receive a gift in the mail, but it is even more fun when you get to do some detective work around where it came from!

Shea has been doing most of the cooking at our house lately; I have been tied up in work, and Shea has been taking the opportunity to cook some amazing meals for me. I am one lucky gal!

Tonight, Shea made this amazing recipe with all of my favorite ingredients - Parmesan, arugula, cherry tomatoes, and farro. It is even more delicious than it sounds. I HIGHLY recommend!

Farro Risotto with Arugula, Cherry Tomatoes, and Lemon

Courtesy of The Complete Cooking for Two Cookbook by America's Test Kitchen

Ingredients
1 tablespoon olive oil
1 small onion, chopped fine
salt and pepper
1 garlic clove, minced
1/s teaspoon minced fresh thyme or 1/8 teaspoon dried
3/4 cup farro
1 and 1/2 cup vegetable broth
1 cup water
6 ounces cherry tomatoes, quartered
2 ounces (2 cups) baby arugula
1/4 cup grated Parmesan cheese
1 tablespoon unsalted butter
1/4 teaspoon grated lemon zest plus 1 teaspoon juice

Directions
1. Heat oil in medium saucepan over medium heat until shimmering. Add onion and pinch salt and cook until softened, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds.

2. Stir in farro and cook until lightly toasted, about 2 minutes. Stir in broth and water and bring to simmer. Reduce heat to medium low and continue to simmer, stirring often, until farro is tender, 20 to 25 minutes.

3. Stir in tomatoes and arugula and cook until vegetables are softened, about 1 minute. Off heat, stir in Parmesan, butter, and lemon zest and juice. Season with salt and pepper to taste and serve.