Mushroom Asparagus Farro Risotto

5 from 3 votes

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!

Prep Time15

Cook Time45

Total Time1

Course: dinner

Cuisine: Italian

Servings: bowls

Calories: 443kcal

Ingredients

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

Instructions

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!

Notes

Recipe barely adapted from the cookbook Giada's Italy by Giada DeLaurentis

Nutrition