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Top down view of a nonstick frying pan sitting on a white linen kitchen towel and rustic wooden table top. The skillet is full of a vegan Farro Risotto with Mushrooms & Kale dish.

Farro Risotto with Butternut, Mushrooms & Kale (Vegan)

  • Author: Raquel Smith
  • Total Time: 40 minutes
  • Yield: 3 servings 1x


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.


  • 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*
  • 1/41/2 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


  1. 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.
  2. 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.
  3. 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.
  4. When you add the last cup of broth, also stir in the kale.
  5. After the farro is tender, stir in the potato flour, almond milk, and nutritional yeast. Serve immediately topped with the butternut and fresh thyme.


– 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