Heat the oil in a large saucepan over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the farro and wine and cook, stirring, until the wine is absorbed.
Stir in the broth, 1 cup at a time (waiting until each addition of broth is absorbed before adding the next), and cook, stirring occasionally, 20 to 25 minutes total.
Stir in the arugula and Parmesan.
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