Farro Risotto with Bacon, Arugula, Cherry Tomatoes, and Lemon

Cut the bacon slices into 1/2 inch lengths and saute them in a large frying pan until they are nearly crisp. Remove the bacon from the pan, drain on paper towels and reserve. Save only about 1 tablespoon of the bacon fat in the pan and add the onions and a pinch of salt, sauteing until the onions are transparent, about 5 minutes. Add the garlic and thyme and cook for about 30 seconds, until it is fragrant. Stir in the farro and cook constantly until it is lightly toasted, about 2 minutes. Stir in broth and water and bring to simmer. Reduce heat to medium low and continue to simmer, stirring often until farro is tender, 20 to 25 minutes.

Stir in tomatoes, arugula, and reserved bacon and cook until vegetables are softened, about 1 minute. Off heat stir in Parmesan, butter, and lemon zest and juice. Season with salt and pepper to taste and serve with additional Parmesan.