Farro is a whole grain with nutty flavor. Similar to rice, it has both a hearty texture and starchiness. It that works well for risotto-style cooking. Paired with mushrooms and green peas, this is plant-based comfort food. An oil-free vegan dish with Italian inspiration.
To simmer the stock: In a medium pot, pour the vegetable stock. Cover and bring to a simmer. Keep at a low simmer, covered, while making farrotto.
To make the Farrotto: Place the mushrooms and shallots in a wide pan over high heat. Sprinkle on a little salt and sauté over high heat for 5-7 minutes.
When the shallots and mushrooms are well-browned and starting to stick the pan, add the farro. Stir to combine. Let the farro toast for 3 minutes or until fragrant. This will give your Farrotto a deep, nutty flavor.
Add the garlic and wine. Use a wooden spoon to deglaze the pan, scraping up any bits from the bottom. Reduce the wine until almost evaporated. Add a cup of the simmering broth. Stir vigorously to release the starches of the farro. Reduce heat to a steady simmer. Let the farro simmer until most of the broth is absorbed.
Continue adding the vegetable broth, 1 cup at a time, every 7 minutes or so, stirring vigorously each time. Repeat until the farro is "al dente", takes about 20-25 minutes. You may not use all of the broth.
When the farro is al dente tender, stir in the nutritional yeast. Turn off the heat and add the green peas. Season with salt and pepper, to taste.
Garnish with fresh parsley or chives and serve immediately.
Notes
Medium | Servings: 4 | Ready In: 45 minutes | Yield: About 7-8 cups