Farro Mushroom Risotto
Follow along as I show you how to cook the perfect plant-based Farro Mushroom Risotto recipe. This creamy, comforting dish replaces the usual rice with the nutritional powerhouses of farro and cabbage and brings the earthy flavor of mushrooms to level up this perfectly healthy meal.
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- 1 medium onion, diced
- 8 ounces mushrooms , diced
- 3 cloves garlic, minced
- 3 cups vegetable broth, low sodium
- 1 ½ cups farro
- 1 teaspoon thyme
- 3 cups cabbage, chopped
- ¼ cup nutritional yeast
- 2 teaspoons tamari, low sodium
- ¾ cup coconut milk, canned
- ¾ cup soy milk, unsweetened
- cracked pepper, cracked
- lemon juice, half a lemon
- Sauté the onions with a couple tablespoons of the vegetable broth to keep them from sticking.
- Add the mushrooms and garlic and cook until all of the moisture is cooked out of the mushrooms.
- Add the farro to the pan and dry fry them for a few minutes.
- Next add the cabbage and about half of the vegetable broth. Cover and let cook until all of the liquid is absorbed (between 5-10 minutes).
- Add the remaining vegetable broth, cover and cook until add of the liquid is absorbed.
- Add the nutritional yeast, coconut milk, tamari and soy milk, cover and cook until all of the liquid is absorbed again.
- Stir in the lemon juice and serve.
- Will keep in the fridge for up to 5 days in an airtight container.
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Calories: 287kcalCarbohydrates: 49gProtein: 10gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 144mgPotassium: 499mgFiber: 11gSugar: 4gVitamin A: 178IUVitamin C: 18mgCalcium: 85mgIron: 3mg
Thank you! This looks amazing!
If we can’t use coconut milk can we just double the soy milk? Do you think that would still work?
I made this for my birthday dinner today it is so yummy.
Do you soak the farro first? Is your farro precooked? The farro I bought takes longer than 10 minutes to absorb water and soften. It seems to cook like regular whole wheat berries.
Hello Suzanna, no, I didn’t soak the farro.
Same here. I’m in the middle of cooking it now, and the broth is not getting the message that it needs to disappear so I can add more broth. So it is taking longer than the 5-10 mins. Also, I didn’t see when to add the thyme. So I’ll just add it with the second round of the broth.
If I use wholemeal rice instead of farro, do I prepare it the same way or do I need to precook it first?
You make it the same way but the rice might cook a little quicker.
Farro is not Gluten Free. Is there some other grain that might work in it’s place?
wild rice, or brown rice, just watch it carefully because it will probably cook faster than the farro
This was one of the best things I’ve ever eaten! Thanks for such a delicious recipe. I appreciate your oil-free recipes so much. Keep up the good work!
I made this tonight, and used a wild rice and quinoa mixture. It was delicious. Thanks for sharing.
I noticed that you have thyme in the ingredients but your instructions and video don’t mention it.
Just an editing mistake. It needs the thyme
Does it matter when I add it?