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Farro Risotto with Cashew Cream

It’s rich and creamy, filling and absolutely delicious, but have you ever wondered what Risotto actually is?  Often paired with a sweet wine and Italian chicken, Risotto has become known as the fancy dish served at restaurants.

Risotto is actually an Italian home cooked staple.  The best part about it is that it’s super easy to make.  The worst part about it, for those with food allergies or lifestyles, is that it involves a lot of creamy ingredients.

No fear!  Cashews have come to the rescue!  Cashews make a magnificent substitute for cream.  Soaked in water for a few hours and blended with vegetable broth, they create a deliciously creamy sauce that is ridiculously easy to make.

We were a bit wary of cashew cream at first.  Thinking that we’d get an overpowering nutty taste, we were very hesitant to try it.  However, our desire for a richer vegan dish was more powerful than our hesitancy towards the cashew cream.

Don’t go too crazy on it though!  A small portion size is all you need to feel completely satisfied.  The healthy fats in this recipe are more than enough to fill you up.  Paired with hearty farro, this dish is the healthiest comfort food you’ll ever make!

So, what exactly is Risotto?  Risotto is rice cooked in broth to a creamy perfection.  Broth is slowly and consistently added, usually over a period of one hour, to create a rice that is fully saturated with flavor and texture.  Simple, right?!

To say the least, it’s now a staple in our family household.

We adapted the original recipe to be nightshade free and include more veggies.  Serving atop a bed of dark, leafy greens lightens up this dish to perfection!  It also helps to get in an extra serving of veggies 🙂

Also, for those of you wary of using wine for cooking, the alcohol cooks out.  There will be no remnant of alcohol left in your food, and you will not be consuming any alcohol when you eat your yummy Risotto!  This is kid friendly and non-alcoholic.

What’s a fancy meal without a dessert?!  Chocolate Coconut Mousse topped with a little Cinnamon Roll Granola, a few No-Bake Cookies, or No-Bake Protein Bars will make for an amazing and satisfying end to your meal without leaving you in a sugar frenzy.

So, without further ado, here is the recipe!

 

Print Recipe
Farro Risotto with Cashew Cream
Rich and creamy, filling and absolutely delicious, this Risotto dish is the healthiest comfort food you'll ever make! Nightshade, Dairy, and Gluten free, Vegan, and Vegetarian, Farro Risotto is allergy friendly.
Course Main Dish
Cook Time 50 minutes
Servings
servings
Ingredients
Risotto
Cashew Cream
Course Main Dish
Cook Time 50 minutes
Servings
servings
Ingredients
Risotto
Cashew Cream
Instructions
  1. Cook onion in 2 tbsp oil over medium heat, in large skillet, until softened. About 2 minutes.
  2. Add farro and "toast" for 1 minute, constantly stirring.
  3. Add cooking wine and cook until about half has evaporated. Meanwhile, heat 4 cups vegetable broth on low heat in separate pot.
  4. In 1/2 cup increments, add vegetable broth to farro mix. With each addition, give the mixture a thorough stir then let farro simmer and absorb broth. About 40 minutes.
  5. Make cashew cream while farro is simmering by adding drained cashews and 1 cup vegetable broth to a food processor. Blend until smooth. Salt and pepper to taste.
  6. About 10 minutes before farro is finished cooking, sauté mushrooms in 1 tbsp oil over medium heat until heated through but still firm.
  7. Once farro is finished cooking, add mushrooms and cashew cream to farro. Stir until incorporated. Salt and pepper to taste.
  8. Serve atop 1 cup bed of greens and enjoy!
Recipe Notes

Farro Risotto can be refrigerated in an airtight container for up to one week.  Feel free to add in more vegetables!  Tomatoes, zucchini, chives, peppers, etc. would be wonderful additions to this recipe for those who either aren't fans of mushrooms or desire more crunch.



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