Instructions

1. In a medium saucepan, simmer the broth and keep warm over low heat.
2. In a large pot or saute pan, warm the olive oil over medium heat. Add the onions and sauté until they soften, about 5 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the farro and stir until evenly coated, but not browned, about 2 minutes.
3. Add white wine and stir until almost all liquid has been absorbed.
4. Ladle 3/4 cup of the warm broth over the mixture and stir occasionally until most of the liquid is absorbed. Add salt and pepper.
5. Continue adding broth, 1/2 cup at a time, after each time liquid has been mostly absorbed, being careful not to let farro dry out. When about half of the broth has been used up, add the mushrooms. Right before the last 1/2 cup broth is added, add the spinach and turkey or chicken (if using). Farro is done when grains are tender and soft, but still slightly chewy. Total cooking time is about 40 minutes. Turn off heat and stir in parmesan cheese. Season to taste with additional salt and pepper.