Easy Farro Risotto
Risotto has a reputation for being dish that needs a lot of babysitting while cooking; you don't have to stand at the stove for an hour to make this farro risotto! This delicious farro risotto is a vegan comfort food dish made with a few simple ingredients but packed with flavor.
Servings: 6 servings
Calories: 331kcal
Ingredients
- 3 tablespoons olive oil
- 1/2 onion, chopped
- 1/2 cup chopped oil packed sun-dried tomatoes
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme
- 1 1/2 cups farro
- 3/4 cup white wine
- 4 cups vegetable broth
- 1/2 cup grated vegan parmesan cheese
- 3 cups baby spinach
Instructions
- In a medium saucepan, bring the vegetable broth up to a simmer and set aside.
- In a large skillet over medium-high heat, add the olive oil and sauté the onion for 3-5 minutes until translucent. Stir in the sun-dried tomatoes, garlic, and thyme and sauté another minute or two.
- Add the farro and toast for 1-2 minutes. Stir in the white wine and sauté until the wine is cooked off.
- Stir in the warm vegetable broth and bring to a simmer. Cover and cook on medium-low heat for 25-30 minutes or until liquid is absorbed and the farro is tender (but still slightly chewy).
- Stir in the cheese and spinach. Cook another 1-2 minutes to wilt the spinach. Taste and add salt and ground black pepper to taste. Serve!
Video
Notes
- Store leftover risotto in an airtight container in the fridge for up to 3-4 days. reheat in the microwave or on the stove. Add a splash of broth or water if needed to rehydrate when warming leftovers.
- Freezer: you can freeze this farro risotto in an airtight container for up to 6 months. Reheat in the microwave or on the stovetop.
Nutrition
Serving: 1serving | Calories: 331kcal | Carbohydrates: 48g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 136mg | Potassium: 409mg | Fiber: 10g | Sugar: 2g | Vitamin A: 1591IU | Vitamin C: 16mg | Calcium: 51mg | Iron: 2mg