Farro Risotto with Sundried Tomatoes, Mushrooms, & Cashew Cream

• Vegan

• Produce

  • 8 oz Button mushrooms
  • 1 tsp Rosemary, Fresh
  • 1/4 cup Sundried tomatoes
  • 1 Yellow onion, medium

• Canned Goods

  • 4 1/2 cups Vegetable broth, low-sodium

• Pasta & Grains

  • 1 cup Farro, dry pearled

• Baking & Spices

  • 2 tbsp Butter or avocado oil, grass fed
  • 2 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 cup Cashews

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

Found on pumpkinandpeanutbutter.com

Ingredients

• 2 tablespoons grass fed butter or avocado oil
• 1 Medium yellow onion, diced
• 1 cup dry pearled farro
• 1/2 cup dry white wine
• 4 cups low sodium vegetable broth
• 1 teaspoon fresh rosemary, chopped
• salt and pepper, to taste
• 1 tablespoon extra virgin olive oil
• 8oz button mushrooms, sliced
• 1/4 cup sundried tomatoes
• 1/4 cup cashews, soaked in water over night (or at least 2 hours)
• 1/2 cup low sodium vegetable broth
• salt and pepper, to taste

Directions

• Melt 2 tablespoons of butter (or avocado oil) in a large pan. Add in diced onion and cook on medium heat until onions are almost translucent. Add in 1 cup of dry farro and stir to toast for 1 minute.
• Pour in 1/2 cup white wine and stir. Cook for 3-4 minutes, until wine reduces to about half. While this is happening, pour 4 cups of vegetable broth in a small saucepan and keep warm on low heat. Ladle about 1/2 cup of broth into the farro and stir. Let it simmer and reduce, then continue to add in more broth to repeat the process. You dont need to stir it religiously, like regular risotto, but I stirred mine every time I added more broth. It will take the farro about 45 minutes to cook and it will be el dente when done.
• To make the cashew cream, simply blend your soaked cashews with 1/2 cup of veggie broth and a little salt and pepper in a high speed blender. Depending on the power of your blender, this can take anywhere from 1-5 minutes to make it creamy. Once the farro is done cooking, stir the cashew cream into the risotto.
• While the farro is cooking, sauté your sliced mushrooms in olive oil over medium heat. When the faro risotto is done, stir in the cooked mushrooms, as well as 1/4 cup of sundried tomatoes and 1 tablespoon of chopped rosemary. Season with salt and pepper, to taste.