Serves 8 as a side dish or 4 as a main course

6 cups chicken or vegetable stock, low-sodium, preferably homemade
1 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons unsalted butter
1 medium onion, diced small (about 2 cups)
1 1/2 cups farro
2/3 cup white wine
5 ounces fresh spinach, washed well (or 2 cups frozen chopped spinach)
1 cup packed basil leaves
1 cup frozen peas, defrosted, or 1 1/2 cups shelled fresh peas, cooked briefly
1/2 cup freshly grated Parmesan cheese, plus extra for serving
Lavender Lemon Salt (or Kosher salt)
Freshly ground black pepper

1. Set a medium pot of water on the stove to boil, adding a handful of Kosher salt. In another medium pot, bring the stock to a simmer over low heat.

2. Drop the basil and spinach leaves into the boiling water and blanch for 1 minute. Drain the leaves and transfer them to a bowl of ice water. Once they are cold, drain and squeeze out most — but not all — the water. Purée in a blender until smooth; reserve.

3. In the empty pot, heat the olive oil and butter over medium heat. Add the onion and sauté for 5 to 7 minutes, stirring often, until soft but not browned. Add the farro and stir for a minute to coat well with the onion mixture. Add the white wine and simmer, stirring occasionally, until most of the wine has been absorbed. Add the stock, a half cup at a time, stirring occasionally and waiting for the stock to be absorbed before adding more.

4. Once the farro is tender yet chewy (about 35 minutes), lower the flame and add the spinach purée, peas, cheese, and salt and pepper to taste. Stir just long enough to warm through. Serve immediately with additional cheese on the side.

Note: The risotto may be refrigerated for up to three days, though reheating will turn the bright emerald color to a muted army green.