Farro Risotto With Cannellini Beans

Heat oven to 375F In a medium pot, heat 1 tbsp. olive oil over medium heat. Saute garlic and shallot for 2 to 3 minutes. Add 1 cup farro and cook, stirring, for 2 minutes. Pour in broth. Cover and cook for 20 minutes until farro is nearly tender. Add beans and cook for another 10 minutes. Add water by the TBSP if mixture appears dry. While farro is cooking, toss mushrooms and Brussels sprouts with 2 tbsp. olive oil, thyme and salt and pepper. Arrange in a single layer on a baking sheet and roast until golden, about 15 minutes. Add to the farro. Mix in 1/2 cup Parmesan.