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Mushroom Farro Risotto
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Mushroom Farro Risotto ~ Vegan

Add some ancient grains to your diet with this Mushroom Farro Risotto recipe. Simmered in white wine, with two types of mushrooms, this dish is tastebud perfection
Course Main Course
Cuisine Italian
Keyword farro risotto, plant based, vegan recipes, wfpb
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4 people
Calories 401kcal
Author Florentina

Ingredients

Instructions

  • Soak the dried mushrooms in the hot water for 20 minutes then remove the mushrooms and chop them up.
  • Slice or chop the leek to your liking and rinse well in a bowl of cold water. Allow all the dirt/ grit to fall to the bottom of the bowl for a few minutes then use your hands to scoop all the leeks and transfer to a tea towel to dry off. Divide in half.
  • Preheat a heavy bottom pot over medium heat with a lug of olive oil (or a splash of veggie stock for WFPB + Plantricious compliance). Add half of the chopped leeks and saute until wilted and they begin to caramelize. Stir in the farro and toast for a couple of minutes then hit it with the white wine. Stir until absorbed and almost dry. (Add half of the cranberries at this point if using).
  • Add the mushroom stock and chopped up rehydrated mushrooms together with the bay leaf. Stir well, bring to a simmer and cover with a lid. Simmer for a good 45 minutes stirring often until almost all of the broth has been absorbed and the farro is cooked through but still with an al dente texture.
  • Optional: Stir in the nutritional yeast and add a drizzle of olive oil or vegan butter for extra creaminess.
  • Meanwhile preheat another skillet with a lug of olive oil or veggie stock and saute the remaining of the leeks with a pinch of sea salt. Once they start to get some color add in the fresh wild mushrooms and toss to coat well. Add more olive oil if needed and turn up the heat to get some color on the mushrooms.
  • Spoon the farro risotto into bowl and top with the sautéed mushrooms, fresh parsley and garnish with the remaining the cranberries if using.

WFPB + Plantricious

  • To make this recipe WFPB + Plantricious compliant make sure to omit all the oil / vegan butter and saute the leeks and mushrooms in water or veggie broth instead.
    Certified Plantricious Recipe

Notes

 
  • Is Farro a Rice? Although it can look similar to rice, it’s not considered a rice, but an ancient grain so therefor not gluten-free. It’s referred to as “the mother of all wheat.” Farro is more specifically hulled wheat. It’s mistaken for rice quite often because it looks like a tanner form of rice. The most ancient forms of farro are the Einkorn and emmer types. Farro is usually only sold under the name “farro” and not wheat or other specific types. So, be aware that it won’t directly say wheat.
  • Add-in ideas - Some tasty add-in ideas for this dish are roasted butternut squash and kale, asparagus, sweet corn and roasted tomatoes, roasted broccoli, sautéed spinach, green peas, roasted beets, roasted carrots, zucchini, grilled radicchio, vegan feta crumbles, vegan Italian sausage, etc.
  • Why are there cranberries? - Cranberries might seem like an odd addition, but they’re really perfect because they bring a little sweetness and balance to the nuttiness and earthiness of the dish. They also make it festive and perfect for the holiday table. They’re totally optional, but I recommend them.

Nutrition

Calories: 401kcal | Carbohydrates: 86g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Sodium: 38mg | Potassium: 929mg | Fiber: 18g | Sugar: 13g | Vitamin A: 387IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 7mg