This vegan risotto is packed with nutritious vegetables, easy to make, and perfect for date night
Ingredients
- 4 cups low-sodium vegetable stock, warmed
- 2 tbsp extra virgin olive oil
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 1 & 1/2 cups pearled/quick cooking farro*
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1/2 bunch asparagus, trimmed and chopped into 1” pieces (about 1 cup)
- 1 cup frozen green peas
- Zest of 1 fresh lemon (about 2 teaspoons)
- 2 tbsp finely chopped fresh parsley
- 1 tbsp nutritional yeast (optional)
Instructions
- In a small saucepan, heat the stock and keep warm over low heat.
- In a large, heavy bottomed pot, heat extra virgin olive oil over medium heat. Add shallots and garlic and cook, stirring frequently, until shallots are translucent, about 2-3 minutes.
- Add farro and cook an additional minute, stirring often. Add salt, pepper and 1 cup of vegetable stock. Let simmer, stirring frequently, until most of stock has been absorbed, about 4-5 minutes. Continue adding the remaining stock, 1 cup at a time, stirring frequently, for approximately 20 minutes, or until farro is cooked through and slightly chewy.
- Add chopped asparagus and frozen peas with the last addition of stock – let simmer, while stirring frequently, a final 6-7 minutes, or until stock has been absorbed, asparagus is crisp tender and peas are warmed through.
- Remove from heat. Stir in lemon zest, parsley, and nutritional yeast (if using). Add additional salt and pepper to taste, if necessary.
Notes: If using whole farro, be sure to soak farro overnight and drain/rinse when ready to use. For gluten free option, use 1 ½ cups of short grain brown rice.