Farro Risotto

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3 tablespoons olive oil

1/2 large onion, diced

1 clove garlic, peeled and sliced

1 cup semipearled farro

2 cups duck stock, or low- or no-salt chicken stock (see Note)

1/2 teaspoon chopped fresh rosemary

1/2 teaspoon chopped fresh thyme

1/2 tablespoon chopped fresh parsley

1/4 cup grated pecorino cheese

-- Kosher salt and pepper to taste

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