Mushroom Asparagus Farro Risotto (Farrotto)
Mushroom Asparagus Farroto- savory, umami-rich mushrooms are paired with thinly sliced asparagus pieces and whole grain farro for a flavor packed, spring inspired vegan risotto that will knock everyone socks off!
If you think you need dairy to make a bangin’ risotto, think again. With just a few key ingredients, vegan risotto can be just as rich and creamy as its counterpart without leaving you with that heavy, weighed down feeling.
This version features umami-packed mushrooms, fresh asparagus, and whole grain farro for a fiber rich meal that is bursting with flavor and nutrients.
WHY USE FARRO IN PLACE OF RISOTTO?
If you’ve never tried farro, it’s an ancient grain that is a common staple in the Mediterranean diet. A relative to modern wheat, it has a delightful chewy texture and nutty flavor that’s adaptable to many types of cuisine.
Even though it isn’t gluten-free, some gluten-sensitive folks find that they can tolerate ancient grains better than modern wheat. I like to use it over arborio rice because it’s higher in fiber, iron and protein. It also requires less stirring during the cooking process which is ideal if you have to multi-task like I do. Because…toddlers. :)
Bob’s Red Mill has always been my go-to brand because I love that it’s certified organic and non-GMO which is super important when it comes to eating grains and supporting sustainability.
HOW TO MAKE FARRO RISOTTO
Like any risotto, this isn’t going to come together super fast but it’s one of those meals where taking your time pays off. Enjoy a glass of wine as a little appetizer and allow yourself to escape in the delicious aromas of the homemade meal you’re cooking!
- First up, we need to thinly slice our leeks and our asparagus. If you’ve never had asparagus this way, it’s so good! You could easily stir it into pasta like this too.
- Then we sauté our shrooms until they release their liquid and set aside.
- Next, cook the leeks until golden brown. Stir in the farro and allow it to toast for a few minutes. This really brings out the nutty flavor!
- Pour in the wine and the broth, 1 cup at a time, as you stir the farro and allow it to absorb the liquid. This process takes some time but it’s literally just stirring and pouring broth. All things you can do whilst drinking a glass of wine. ;)
- Once the farro is tender and most of the liquid has absorbed, stir in vegan butter and parmesan. I like to use Follow Your Heart’s shredded parmesan or homemade cashew parmesan but you can also make it without the cheese. The butter does help add creaminess so I don’t recommend skipping it this time.
- Lastly, stir in the asparagus and mushrooms and cook for just a few minutes until the asparagus is tender.
Even though it is a more time consuming meal to prepare, it only requires one-pot so clean-up is easy! And I promise the effort is so worth it. This is one super comforting dish that is great to serve for a special occasion or just as a nice way to treat the ones you love. Including yourself!
Looking for more spring recipes?
- Lemon Cream Pasta with Spinach
- Simple Asparagus Soup
- Spring Farro Bowls with Lemon Tahini Dressing
- Strawberry Oatmeal Crisp
- Lentil Pea Burgers with Lemon Basil Mayo
- Vegan Blueberry Lemon Muffins
- Spring Potato Salad
Mushroom Asparagus Farro Risotto
- 2 tablespoons extra virgin olive oil
- 2 leeks, white and light green parts only, thinly sliced
- ½ pound fresh asparagus, thinly sliced into ¼-inch rounds
- 10 ounces cremini mushrooms, sliced
- 3 garlic cloves
- 1 cup farro, rinsed
- 1 cup dry white wine, I like sauvignon blanc
- 3 cups vegetable broth
- 2 tablespoons vegan butter, I like Miyoko's
- ½ cup vegan parmesan, optional
- salt to taste
- In a large skillet, warm one tablespoon olive oil over medium heat. Add the mushrooms and cook, stirring often, for about 8-10 minutes, until their liquid has released. Spoon the cooked mushrooms out onto a plate and set aside.
- In the same pot, add the remaining tablespoon of olive oil and the sliced leeks. Cook the leeks, stirring often, until golden brown, for about 5 minutes. Add garlic and cook for an additional minute.
- Next, add the farro to the pot and stir to coat them in the oil. Cook for 2-3 minutes to lightly toast the grains. Pour in the wine and cook, stirring frequently, for 5-8 minutes, until it has absorbed. Add 1 cup of vegetable broth and cook while continuing to stir intermittently until it has been absorbed by the farro. Continue adding the broth in 1-cup increments and cooking down until almost entirely absorbed between each addition. Stirring the farro often helps create a creamy texture and the cooking process will take about 45 minutes to complete.
- Once the farro is tender and most of the liquid has been absorbed, stir in the butter and cheese (optional). Stir in the asparagus and mushrooms, and heat for an additional 2 minutes, or until the asparagus is lightly cooked. Add salt to taste. Serve warm garnished with vegan parmesan, and enjoy!
This post was created in partnership with a brand that I have used and loved for years, Bob’s Red Mill. As always, all opinions and text are entirely my own. Thank you for supporting the brands that help make it possible for me to bring you quality content. For more delicious recipes and a coupon for $1.00 off any product, please visit Bob’sRedMill.com.