Farro Risotto With Roasted Mushrooms & Chard

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4 cups no-salt vegetable broth

1/2 ounce dried porcini mushrooms

2 tablespoons olive oil

1/2 onion, chopped

1 carrot, peeled, finely chopped

1 stalk celery, finely chopped

1 teaspoon minced thyme or rosemary (your preference)

Salt and pepper to taste

3 cups thickly sliced mixed mushrooms

1 1/2 cups chopped chard

1 cup farro

1/2 cup white wine

1 tablespoon butter (optional)

3 tablespoons freshly grated Parmesan

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