Vegan Farro Risotto Recipe

Name: Vegan Farro Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 grams farro; 1 medium-size onion; 2 cloves garlic; 1 tablespoon chopped leek; 1 medium-size carrot; 1 medium-size zucchini; 1 teaspoon tomato puree; dry white wine; 1/2 liter vegetarian stock; salt, pepper; finely chopped parsley & chives to taste; 1 tablespoon oil

Servings: persons

150 grams farro
1 medium-size onion
2 cloves garlic
1 tablespoon chopped leek
1 medium-size carrot
1 medium-size zucchini
1 teaspoon tomato puree
dry white wine
1/2 liter vegetarian stock
salt, pepper
finely chopped parsley & chives to taste
1 tablespoon oil

1
Start by peeling and chopping your vegetables. I like to finely dice the onions and grate the carrots. Finely slice the garlic, dice the zucchini.
2
In a pan heat some oil (to cook I use sunflower oil) and lightly fry the onions. Add the garlic, leeks and carrots and saute for a minute or so, stirring occasionally.
3
Add the tomato puree, farro, zucchini and pour over white wine. Use good quality wine, as a bad wine will leave a bad taste. Cook for a few minutes for the alcohol to evaporate and the farro to soak up the wine, then pour in some vegetable stock, season with salt and pepper. Add stock as needed, stirring the farro frequently, which will give it a creamier texture and it will also prevent for the risotto being too watery. Compared to rice, farro does not soak up so much water, so be careful.
4
Cook for about half an hour, until farro is cooked al dente.
5
Sprinkle with chives and parsley and serve.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 150 grams farro, 1 medium-size onion, 2 cloves garlic, 1 tablespoon chopped leek, and more.

Yes, Vegan Farro Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Farro Risotto

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