Get excited to try Steph’s seriously yummy vegetarian risotto (which can also be made vegan by substituting in vegan parmesan)! Unlike a traditional risotto, Steph has put a little spin on it and used farro instead of rice – so technically this should be called a farotto!
For those of you who might not have cooked with farro before, farro is an ancient grain and is very similar to rice, however when cooked, it is slightly crunchier/chewier and has an overall nuttier taste. When comparing farro to rice, farro is marginally higher than rice in terms of its protein content. It is also seriously versatile as besides being incredible in risottos, farro can be used in nourish bowls, mixed through salads or even soups.
We hope that you love the use of farro in this recipe as much as Steph and in all honesty, when paired alongside the mushies and the miso you really can’t go wrong! So, we think you’re in for a real treat and who knows, perhaps this recipe might even become a staple in your recipe repertoire.
For our plant based cooks, below find the ingredients to create your very own vegan parmesan (otherwise feel free to use store bought). 1/4 cup nutritional yeast 1/2 cup almond meal 1/2 cup cashews 1/2tsp onion powder
Place the stock in a small saucepan over low heat and bring to a simmer.
Meanwhile, place the oil in a large frying pan over medium-low heat, add the onion and garlic and sauté for 5-6 minutes until translucent and soft.
Increase the heat slightly, add the thyme and mushrooms and sauté, adding about 100 ml of simmering stock to the mushroom mixture if it becomes too dry. Season with salt and pepper, and cook until the mushrooms are golden.
Add the farro and toss to coat in the mushroom mixture. Add a cup (250ml) of stock, and stir occasionally as the farro absorbs the liquid. Add the remaining stock and stir until absorbed, about another 7-8 minutes. Then stir through the miso and half the parmesan.
Taste the faro, it should be soft and cooked through but still a bit chewy. Season with more salt & pepper if desired, and stir through the chopped parsley.
If you’re serving with regular parmesan, sprinkle each serve with the remainder of the parmesan and you’re ready to dig in! However, if you’re choosing to make vegan parmesan, follow the steps below.
Place the almond meal, cashews, nutritional yeast and onion powder in the bowl of a food processor.
Process to the consistency of grated Parmesan cheese.
Sprinkle desired amount on top of the risotto and store the remainder in the fridge in an airtight container for up to 2 weeks.
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