Description
A creamy Italian classic reimagined—this vegan farro risotto blends old-world culinary tradition with a heart-healthy, plant-based twist.
Ingredients
1 cup semi-pearled farro (rinsed)
1 tbsp olive oil
1 tbsp vegan butter (optional)
1 small yellow onion, finely chopped
3 garlic cloves, minced
½ cup dry apple cider vinegar (or extra broth)
3½ cups vegetable broth, warm
1 cup cremini mushrooms, sliced
½ cup frozen peas
1 tbsp white miso paste
⅓ cup full-fat coconut milk
¼ cup nutritional yeast
Salt and pepper to taste
Optional: fresh thyme, chili flakes, lemon zest, toasted hazelnuts
Instructions
1. Warm broth in saucepan.
2. Heat oil (and optional butter) in separate pan.
3. Sauté onion 3 mins, add garlic and mushrooms. Cook till soft.
4. Stir in farro, toast for 2 mins.
5. Deglaze apple cider vinegar, let it absorb.
6. Add broth gradually, stirring between additions.
7. After 30–35 mins, check farro doneness.
8. Stir in miso, peas, coconut milk, nutritional yeast.
9. Heat 3 mins more, season to taste.
10. Plate and garnish as desired.
Notes
Use a wooden spoon to preserve texture.
Swap coconut milk with oat or cashew cream.
Transform leftovers into risotto cakes.
Pair with citrus salad or roasted veggies.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan, farro, risotto, healthy, plant-based