March 17, 2011

Vegan Mushroom and Farro Risotto

A lot of the time, when I start out with a vegan recipe, I'll end up adding a little cheese, or a bit of butter, or maybe even an egg because let's face it, I'm no vegan.  This time, however, I didn't feel the need for any of the above; it's just right as is.

I rarely make risotto, even though I enjoy it, because it can be time consuming, fairly rich, and not that nutritious.  This risotto is different though.  Made with nutty whole grain farro (I was only able to find the semi-pearled variety) instead of arborio rice, olive oil instead of butter, almond milk instead of cream, and no cheese to speak of, this risotto is actually pretty healthy.  Plus it's full of mushrooms, which I guess it's time for me to admit I like...

So if you're in the mood for something creamy and comforting (that can still pass as being good for you) on one of these last few chilly nights, give this risotto a try.  I love it just the way it is, but I won't be mad if you feel the need to stir in some mascrapone at the end.  I've still got a soft spot for the traditional version too.

Vegan Mushroom and Farro Risotto
Adapted liberally from OhSheGlows
Serves 4, recipe easily halved

1 sweet onion, finely diced
1 tablespoon olive oil
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 garlic cloves, minced
16- 24 ounces mushrooms, sliced
1 cup semi-pearled farro
1 cup unsweetened almond milk
1/4 cup plus 1 tablespoon nutritional yeast
1 tablespoon white miso, mixed with 1 tablespoon water
~ 1 1/2 cups water or vegetable broth
1/4- 1/2 teaspoon salt to taste

Rinse and drain the farro in a strainer.  Heat the olive oil in a medium sized pot and add in the onion, basil, oregano, and a dash of salt.  Saute until onion is just translucent.  Add the garlic and mushrooms and continue to saute until mushrooms have cooked down. 

Add the farro and stir until coated.  Add the almond milk, nutritional yeast, miso, and salt. Stir together and bring to a gentle boil over medium heat.  Lower the heat and continue boiling, stirring occasionally, until most of the liquid is absorbed.  Then, add 1/2 cup water or vegetable broth, and bring the mixture to a boil again, stirring occasionally.  Repeat process, adding liquid 1/2 cup at a time, until farro is tender and most or all of the water/ vegetable broth has been used (about 45 minutes).

The mixture should be creamy, but not soupy, and the farro will be chewy and not mushy. Serve immediately.


Charlotte said...

Ok, so how weird is it that I have a bag of Farro on my counter and a container of miso in my fridge and that I looked at both today and thought, "huh these would be good together"? I'm so trying this recipe! I HEART mushrooms!!

Lynna said...

It's meant to be! I hope you like it and it turns out well for you!