Plant-Based Herby Farrotto (Farro)
Plant-Based Herby Farrotto is a wholesome twist on traditional risotto, made using farro instead of rice. Think of farrotto as risotto’s younger sister. This dish is completely plant-based, featuring a medley of fresh herbs that infuse the farro with vibrant flavors. It can be the foundation or a star of your dish.
Post Date: June 18, 2024
Updated: July 6, 2024
Posted by: Donna SpencerThis post may contain affiliate links. Read my full disclosure here.
Farro, an ancient grain with a nutty taste and chewy texture, is the star of this creamy, comforting dish.
What I love about farro is that it provides a nutty, chewy base. Adding aromatics such as onions, garlic, or shallots, which can be dry sautéed until soft, build rich flavor.
The vegetable broth is gradually added to cook the farro and create a creamy consistency. This recipe calls for additional liquid of water, but I have used left over white wine which really adds depth and complexity to the flavor profile.
A handful of fresh herbs, a mix of parsley, rosemary and thyme, are finely chopped and stirred in to give the dish a burst of freshness.
All that is left is the add a cheesy, savory flavor without dairy. I reach for nutritional yeast to accomplish this. If you have a good vegan parmesan cheese on hand this is a great way to make use of it. If you don’t have any on hand, try making my Plant-Powered Bliss Vegan Parmesan Magic.
Plant-Based Herby Farrotto is best served hot, garnished with additional fresh herbs and a drizzle of lemon balsamic vinegar. It pairs well as a main course or a hearty side dish, complementing plant-based proteins like grilled tofu or roasted vegetables. Add freshness and variety, by mixing in asparagus or butternut squash during the last 10 minutes of cooking. This versatile dish offers a delightful blend of flavors and textures, making it a satisfying choice for any meal.
Grocery List
Produce
butternut squash
asparagus
onion
rosemary
parsley
Pantry
farro
vegetable broth
nutritional yeast
butter powder
Misc
salt
pepper
water
Add-Ins and Substitutions
Adding a variety of ingredients can enhance the flavor and nutritional profile of Plant-Based Herby Farrotto. In addition to asparagus and butternut squash, here are some excellent add-ins: mushrooms, spinach or kale, peas, sun-dried tomatoes, artichoke hearts, roasted cherry tomatoes, leeks or shallots and pine nuts or slivered almonds. Experiment with these ingredients to create your own perfect version of Plant-Based Herby Farrotto.
Storing
Store leftovers in an airtight container in the refrigerator for up to one week. Reheat by adding a few tablespoons of broth, water or white wine.
Nutrition 411
Farro is a very nutritious grain loaded with fiber, protein, and some essential minerals and vitamins. One cup of whole grain emmer farro can provide 20% of the daily recommended fiber intake. This is similar to quinoa, but higher than a lot of other popular grains, such as brown rice and couscous. A high-fiber diet offers numerous health benefits and is key to maintaining overall well-being. It is associated with improving and supporting: digestive health, weight management, blood sugar control, heart health, colon health, weight loss and maintenance, gut microbiota, reducing the risk of Type 2 Diabetes, and lowering the risk of stroke. (Trusted Source). Fiber has also been shown to help prevent spikes in blood sugar levels and can even help lower total and LDL cholesterol.
Plant-Based Herby Farrotto (Farro)
Equipment
- Dutch Oven
- Blender or Food Processor
Ingredients
- 1 cup whole farro
- 3 1/2 cups vegetable broth divided, plus extra as needed
- 1-2 cups water
- 1 small onion chopped fine
- 1 teaspoon minced fresh rosemary
- 3/4 teaspoon salt divided
- 1/2 teaspoon pepper divided
- 2 tablespoons nutritional yeast 1/2 cup
- 1 tablespoon butter powder
- 2 tablespoons chopped fresh parsley
- 2 cups asparagus, 1/2 inch dice optional
- 2 cups butternut squash, 1/2 inch cubes optional
Instructions
BEFORE YOU BEGIN
- Do not use quick-cooking or pearled farro.
INSTRUCTIONS
- Place 1/4 cup of dry farro in blender and pulse 2 or 3 times. set aside.
- Heat small sauté pan, over medium heat. Add onion, rosemary, ½ teaspoon salt, and ¼ teaspoon pepper and dry sauté until softened, about 3 minutes.
- Place farro in sauce pan and toast for 3 minutes over medium heat.
- Add 2 cups broth to toasted farro. Cover and simmer until most of liquid is absorbed, 10 to 13 minutes.
- Add onion mixture and remaining 1½ cups broth to farro. Bring to vigorous simmer and cook, stirring often, until farro is tender, 8 to 12 minutes. Optionally after 4 or 5 minutes, add asparagus or butternut squash or both. Cook until farro and vegetables are tender another 5-7 minutes.(Adjust consistency with extra broth as needed.)
- Off heat, stir in nutritional yeast, parsley, and butter powder.Serve hot or warm.
More Farro PF Recipes
Healthy Hearty Tuscan Vegetable Farro Soup
Roasted Cauliflower Farro Salad
Farro Salad with Lemon Miso Salad Dressing
AFFILIATE DISCLOSURE
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