Farro Mushroom Risotto

by Jill Dalton

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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Farro Mushroom Risotto

Print Recipe
Serves: 4-6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.2/5
( 10 voted )

Ingredients

1 medium onion, diced
8 ounces (226g) mushrooms, diced
3 cloves garlic, minced
3 cups (708ml) low sodium vegetable broth
1 1/2 cups (240g) farro
1 teaspoon thyme
3 cups (135g) chopped cabbage
1/4 cup (15g) nutritional yeast
2 teaspoons low sodium tamari
3/4 cup (180ml) coconut milk (canned)
3/4 cup (180ml) unsweetened soy milk
cracked pepper
Juice from half a lemon

Instructions

  1. Sauté the onions with a couple tablespoons of the vegetable broth to keep them from sticking.
  2. Add the mushrooms and garlic and cook until all of the moisture is cooked out of the mushrooms. 
  3. Add the farro to the pan and dry fry them for a few minutes.
  4. 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).
  5. Add the remaining vegetable broth, cover and cook until add of the liquid is absorbed.
  6. Add the nutritional yeast, coconut milk, tamari and soy milk, cover and cook until all of the liquid is absorbed again.
  7. Stir in the lemon juice and serve.
  8. Will keep in the fridge for up to 5 days in an airtight container. 
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11 comments

Karyn June 18, 2022 - 11:57 am

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?

Reply
Jill Dalton June 20, 2022 - 10:44 am

yes

Reply
Angela June 23, 2022 - 8:20 am

I made this for my birthday dinner today it is so yummy.

Reply
Suzanna June 20, 2022 - 8:07 pm

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.

Reply
Jill Dalton June 23, 2022 - 9:55 am

Hello Suzanna, no, I didn’t soak the farro.

Reply
Debbie July 21, 2022 - 11:22 pm

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.

Reply
Ilona June 24, 2022 - 10:50 pm

If I use wholemeal rice instead of farro, do I prepare it the same way or do I need to precook it first?

Reply
Jill Dalton June 30, 2022 - 5:47 pm

You make it the same way but the rice might cook a little quicker.

Reply
Susan M Naylor July 7, 2022 - 9:37 pm

Farro is not Gluten Free. Is there some other grain that might work in it’s place?

Reply
Jill Dalton July 22, 2022 - 9:31 am

wild rice, or brown rice, just watch it carefully because it will probably cook faster than the farro

Reply
Laura G. August 7, 2022 - 3:43 pm

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!

Reply

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