Lemony Farro Risotto with Currants, Pine Nuts and Spinach

Recipe: Lemony Farro Risotto with Currants, Spinach and Pine Nuts

1 cup (semi-pearled) farro
3 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 large chopped shallot (approx. 1/4 cup)
Zest and juice from 1 large juicy lemon (1/3 cup juice; zest reserved for garnish)*
4-6 cups hot vegetable or chicken stock
1/3 cup dried currants
1/4 cup toasted pine nuts
2/3 cup crumbled feta, French feta preferred
1/2 pound fresh spinach, washed and stems removed
1 tomato, seeded and diced

Soak farro in water 30 minutes then drain.
In a large heavy-bottomed pan or Dutch oven, heat the oil and butter over medium heat. Add the shallots and cook, with a pinch of kosher salt, until softened, 3-4 minutes. Add the drained farro and cook, stirring until toasted, about 3 minutes. Add the lemon juice and stir until evaporated, about 2 minutes. Add a cup of the hot stock and cook, occasionally stirring, until completely absorbed. Continue cooking in this manner until the farro is creamy, yet slightly chewy and cooked through, about 30 minutes.
Turn off the heat and stir in the currants, pine nuts, feta and spinach. Season to taste with freshly ground pepper and kosher salt, if needed. Serve garnished with a combination of the reserved lemon zest and chopped tomato.

*White wine may be substituted for lemon juice.

Time: 45 minutes (much of it inactive, except for the occasional stir.)

Number of servings (yield): 3-4 servings