March 17, 2011
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.