Plant-Based Herby Farrotto (Farro)
Servings: 4 servings
Calories:
Plant-Based Herby Farrotto is a delightful and wholesome twist on traditional risotto, made using farro instead of rice. Think of farrotto as risotto’s sister. This dish is completely plant-based, featuring a medley of fresh herbs that infuse the farro with vibrant flavors. Farro, an ancient grain with a nutty taste and chewy texture, is the star of this creamy, comforting dish.
Print Recipe
Equipment
- Dutch Oven
- Blender or Food Processor
Ingredients
- 1 cup whole farro
- 3 ½ cups vegetable broth divided, plus extra as needed
- 1-2 cups water
- 1 small onion chopped fine
- 1 teaspoon minced fresh rosemary
- ¾ teaspoon salt divided
- ½ 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.
