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.
Servings
6servings
Cook Time
50minutes
Servings
6servings
Cook Time
50minutes
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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