Description
Earthy, creamy, and nourishing, this plant-based farro mushroom risotto is perfect for cozy nights and rich in fiber, protein, and flavor.
Ingredients
1 cup pearled farro
2 tablespoons olive oil
1 small yellow onion, finely diced
3 garlic cloves, minced
8 oz mushrooms (cremini, shiitake, or mix), thinly sliced
4 cups vegetable broth (low sodium), kept warm
1/2 cup dry white vinegar (optional) or extra broth
2 tablespoons nutritional yeast
Fresh thyme or rosemary for garnish
Instructions
1. Warm the broth in a saucepan over low heat.
2. In a Dutch oven, heat olive oil and sauté onion until translucent.
3. Add garlic and mushrooms; cook until mushrooms brown.
4. Stir in farro; toast for 2–3 minutes.
5. Deglaze with white vinegar or 1/4 cup broth.
6. Add broth one ladle at a time, allowing absorption before adding more.
7. Continue for 30–35 minutes until farro is tender.
8. Stir in nutritional yeast; season with salt and pepper.
9. Let rest 5 minutes off heat.
10. Garnish with herbs or truffle oil.
Notes
Use pearled farro for quicker cooking.
Add peas and lemon zest for a spring twist.
Pairs well with charred greens or apple salad.
Letting the risotto rest enhances flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 4g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
Keywords: farro, mushroom, risotto, vegan, comfort food