Farro Mushroom Risotto

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Farro Mushroom Risotto

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.
5 from 6 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine Italian
Servings 6 people
Calories 287 kcal

Ingredients
 
 

Instructions
 

  • 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.

Nutrition

Calories: 287kcalCarbohydrates: 49gProtein: 10gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 144mgPotassium: 499mgFiber: 11gSugar: 4gVitamin A: 178IUVitamin C: 18mgCalcium: 85mgIron: 3mg

16 thoughts on “Farro Mushroom Risotto”

  1. 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?

  2. 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.

    1. 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.

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

  3. 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!

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