Creamy Farro Risotto

 Ingredients

• (tons) Mushrooms
• (a cup or so) Frozen peas, thawed
• 1/2 Onion
• ~2 cloves Garlic
• 4 cups chicken stock (better than bouillon)
• 3/4 c white wine
• fresh thyme
• 3 tbsp butter
• 1.5 c farro
• Parmesan (.5 - 1 cup), sour cream (2 dollops), cream cheese (dollop) - or creme fraiche

Directions

1. Saute mushrooms and onions with butter; add garlic
2. Add farro
3. Add white wine, let it reduce
4. Add thyme and chicken stock; bring to a boil; cover and simmer for 45-1 hr
5. Take off lid ~45 min, add peas
6. If too much water remains at 1 hour, pour off excess
7. Add the creamy stuff
8. Enjoy!

Bacon-wrapped Scallops

 Super easy

1. Preheat oven 425
2. Pre-bake the bacon ~3-5 min. then wrap around scallops with toothpicks. Salt/pepper/olive oil. 
3. Bake 12-15 minutes