Farro Risotto with Mushroom Cashew Cream
A comforting and creamy main course or side dish with protein
Ingredients
- 1 cup farro rinsed
- 4 cups mushroom stock
- 1 shallot finely diced
- 3 garlic cloves minced
- 2 tbsp olive oil
- ½ cup white wine optional
- ½ cup cashew cream
- Salt & cracked black pepper to taste
Instructions
- Sauté shallots and garlic in olive oil until translucent.
- Toast farro 1–2 min, deglaze with wine (optional).
- Add warm stock gradually, stirring until absorbed, 25–30 min, until creamy but al dente.
- Stir in cashew cream, adjust seasoning, and serve.
Notes
Garnish Options:
- Sautéed wild mushrooms
- Fresh thyme or parsley
- Truffle oil drizzle or shaved vegan parmesan
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