Name: Farro Risotto with Butternut, Mushrooms & Kale (Vegan)
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 2 tsp olive oil; 10 oz sliced mushrooms; 10 oz par-cooked farro*; 4 cups veggie broth, warmed; 5 oz chopped kale; 2 Tbsp potato flour*; 1/4 – 1/2 cup unsweetened almond milk; 2 Tbsp nutritional yeast*; 12 oz cubed butternut squash; 2 tsp olive oil; 1/4 tsp sea salt; 1/4 tsp freshly ground black pepper; fresh thyme

Description

This vegan friendly farro risotto is super creamy, chewy, and delicious. Mushrooms and kale add earthy umami flavors, and roasted butternut squash on top gives it a little bit of sweetness.

Ingredients

Scale

2 tsp olive oil
10 oz sliced mushrooms
10 oz par-cooked farro*
4 cups veggie broth, warmed
5 oz chopped kale
2 Tbsp potato flour*
1/4 – 1/2 cup unsweetened almond milk
2 Tbsp nutritional yeast*
12 oz cubed butternut squash
2 tsp olive oil
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
fresh thyme

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350F. Place the cubed butternut squash on a sheet pan and drizzle with the olive oil. Sprinkle with the salt and pepper, then mix everything around with your hands until evenly distributed. Bake for about 25 minutes, until fork-tender.
Heat the olive oil in the bottom of a large stock pot over medium-high heat. Add the mushrooms and cook until they start to release their moisture. While these cook, heat your veggie broth to almost boiling.
Add the farro to the mushrooms and stir. Pour in one cup of the broth and cook, stirring often, until almost absorbed. Repeat until all the broth is gone and the farro is tender. Depending on the brand of farro you use you may need to use more broth, but keep in mind that it naturally has a bit of chew.
When you add the last cup of broth, also stir in the kale.
After the farro is tender, stir in the potato flour, almond milk, and nutritional yeast. Serve immediately topped with the butternut and fresh thyme.

Notes

– Par-cooked farro takes about 10 minutes to cook, so check the package for cooking times. If you buy the fully uncooked stuff it’ll take a lot longer to cook. I’ve found the parcooked stuff at Trader Joe’s and at Whole Foods.

– The potato flour helps make everything creamy and bind together. You can omit it with no effect on the flavor, but it’ll be less “risotto-like” without it.

– You can replace the nutritional yeast with Parmesan cheese if not vegan.

Prep Time: 5 mins
Cook Time: 35 mins