Veggies: Melt butter in a large skillet over medium heat. Add onion, garlic, mushrooms, and thyme. Cook, stirring often, until onion is soft and mushrooms have sweat out their moisture, about 8 minutes.
Toast: Add uncooked farro to the pan, stirring to combine. Let cook for about 2 minutes.
Simmer: Add vegetable broth, cover and cook until farro is tender but still a little chewy, 40 to 45 minutes. (If you have a parmesan rind, throw that in the pot now for extra cheesy flavor).
Assemble: Stir in the parmesan to melt, then stir in the frozen peas. Season generously with salt and pepper, to taste. Serve immediately.
Wine lover? To make a more classic risotto, replace ½ cup of the vegetable broth with dry white wine.
Recipe from Live Eat Learn at https://www.liveeatlearn.com/farro-risotto/.