Vegan Farro Risotto Recipe

Name: Vegan Farro Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Sunchokes, Peeled And Sliced; 3/4 cups Shiitake Mushrooms, Sliced; 3 Tablespoons Olive Oil, Divided; 4 cups Vegetable Broth; 2 Shallots, Chopped; 2 cloves Garlic, Minced; 1- 1/2 cup Farro; 1/2 cups White Wine; 1 Tablespoon Miso Paste; 2 Tablespoons Nutritional Yeast; 1 cup Swiss Chard Leaves, Ribs Removed And Chopped; Salt And Pepper; 1/2 Lemon

Servings: persons

4 Sunchokes, Peeled And Sliced
3/4 cups Shiitake Mushrooms, Sliced
3 Tablespoons Olive Oil, Divided
4 cups Vegetable Broth
2 Shallots, Chopped
2 cloves Garlic, Minced
1- 1/2 cup Farro
1/2 cups White Wine
1 Tablespoon Miso Paste
2 Tablespoons Nutritional Yeast
1 cup Swiss Chard Leaves, Ribs Removed And Chopped
Salt And Pepper
1/2 Lemon

1
Preheat oven to 400 degrees F. Place sunchokes and shiitake mushrooms in a single layer on a foil lined baking sheet.
2
Toss with 1 tablespoon of olive oil and season with salt and pepper.
3
Roast for about 1520 minutes (mushrooms may finish roasting before sunchokes).
4
Remove from oven, transfer to a bowl and set aside.
5
Heat broth to a simmer in a medium saucepan, then lower heat so that the stock just stays hot.
6
Heat remaining 2 tablespoons of olive oil in a heavy-bottomed saucepan over medium heat.
7
Add shallot and garlic and saute for 23 minutes or until translucent.
8
Add farro to the pot and stir so that the grains are coated with the oil.
9
Saute for another minute or so, until farro is lightly browned and imparts a nutty aroma.
10
Add wine and miso paste and continue to cook while stirring until the liquid is fully absorbed.
11
Add a ladle of simmering stock to the farro, stirring often, until liquid is fully absorbed.
12
When farro appears almost dry, add another ladle of stock and repeat the process, adding stock, a ladleful at a time, for about 2030 minutes or until the grains are al dentetender but still firm to the bite.
13
Before adding the last ladle of broth, stir in the nutritional yeast and Swiss chard.
14
Continue to cook until the last of the broth is absorbed.
15
The farro should have a slightly creamy consistency.
16
Stir in the reserved sunchokes and mushrooms, season to taste with salt and pepper, and finish with a squeeze of lemon juice just before serving.

130

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 4 Sunchokes, Peeled And Sliced, 3/4 cups Shiitake Mushrooms, Sliced, 3 Tablespoons Olive Oil, Divided, 4 cups Vegetable Broth, 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.

That's it — enjoy your meal!

Vegan Farro Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions