AuthorMike EgrieCategoryDifficultyIntermediate
Wild Mushroom, Kale and Farro Risotto
Yields6 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
 4 cups low sodium vegetable broth
 2 tbsp olive oil
 1 cup chopped white onion
 1 cup pearled farro
 1 lb sliced baby bella, shiitake and/or white mushrooms
 2 cups loosely packed baby kale plus additional thinly sliced for garnish
 ½ cup Silk unsweetened cashew milk
 2 tbsp nutritional yeast
 1 tbsp fresh lemon juice
 ½ cup dry roasted unsalted cashews
1

In medium saucepot, heat broth to a simmer over medium heat; reduce heat to low.

2

In large skillet, heat oil over medium-high heat. Add onion; cook and stir 4 minutes or until softened. Add farro; cook and stir 2 minutes. Add broth, ½ cup at a time, stirring constantly after each addition until liquid is absorbed, and adding mushrooms after 4 additions.

3

Stir in kale and cashew milk; cook until all liquid is absorbed. Stir in nutritional yeast, lemon juice and salt and pepper to taste. Makes about 6 cups.

4

Spoon risotto into bowls; sprinkle with cashews and garnish with sliced kale.

Make it a Meal: Try adding turkey bacon or roasted sweet potatoes. Serve with a side salad of sliced red peppers with a vinaigrette.

Ingredients

 4 cups low sodium vegetable broth
 2 tbsp olive oil
 1 cup chopped white onion
 1 cup pearled farro
 1 lb sliced baby bella, shiitake and/or white mushrooms
 2 cups loosely packed baby kale plus additional thinly sliced for garnish
 ½ cup Silk unsweetened cashew milk
 2 tbsp nutritional yeast
 1 tbsp fresh lemon juice
 ½ cup dry roasted unsalted cashews

Directions

1

In medium saucepot, heat broth to a simmer over medium heat; reduce heat to low.

2

In large skillet, heat oil over medium-high heat. Add onion; cook and stir 4 minutes or until softened. Add farro; cook and stir 2 minutes. Add broth, ½ cup at a time, stirring constantly after each addition until liquid is absorbed, and adding mushrooms after 4 additions.

3

Stir in kale and cashew milk; cook until all liquid is absorbed. Stir in nutritional yeast, lemon juice and salt and pepper to taste. Makes about 6 cups.

4

Spoon risotto into bowls; sprinkle with cashews and garnish with sliced kale.

Wild Mushroom, Kale and Farro Risotto
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