Description
Creamy farro risotto is a wholesome, plant-based twist on the classic Italian dish. With hearty farro, sautéed mushrooms, and savory herbs, this version offers all the cozy richness without any dairy.
Ingredients
1 cup pearled farro (rinsed and drained)
4 cups vegetable broth (keep warm)
2 shallots (finely chopped)
2 tablespoons olive oil
3 cloves garlic (minced)
1½ cups mushrooms (optional, sliced)
¼ cup nutritional yeast or vegan parmesan (optional but recommended)
1 tsp fresh thyme or rosemary (for aroma)
Instructions
1. Warm the broth in a separate saucepan over low heat.
2. In a heavy skillet, heat olive oil over medium. Add shallots and cook 3 minutes until translucent.
3. Add garlic and mushrooms and sauté for another 4–5 minutes until mushrooms soften.
4. Stir in farro and toast lightly for 2–3 minutes.
5. Add a ladle of warm broth. Stir gently and let the liquid absorb.
6. Continue adding broth one ladle at a time, stirring occasionally until absorbed, about 35–40 minutes.
7. Taste for doneness—the farro should be tender with a slight chew.
8. Remove from heat. Stir in nutritional yeast or vegan cheese and fresh herbs.
9. Let rest 5 minutes before serving.
Notes
For added richness, stir in a splash of oat cream or blended white beans at the end.
Try seasonal variations with peas, squash, or roasted vegetables.
Great with a side of arugula salad or a glass of pinot gris.
Leftovers can be shaped into risotto cakes or topped with red pepper coulis.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 3g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
Keywords: farro risotto, vegan risotto, creamy farro, plant-based comfort food