Name: Farro-Vegetable Risotto
Cuisine: Entrees
Ingredients: 2 farro; 5 vegetable broth; 2 olive oil; 1/3 yellow onion, diced; 1/3 carrots, diced; 1/3 celery, diced; 4 cremini mushrooms, sliced; 2 sundried tomatoes, chopped; 2 ½ salt; 1 black pepper, ground; ½ frozen green peas; 1 tomato, peeled and diced; 2 soy milk; 3 nutritional yeast; 1 garlic powder; ¼ turmeric; 1/8 cumin; 1/16 nutmeg; ½ water; ½ fresh basil, shredded

Entrees Serve Up Plant-Based Comfort for a Crowd

This farro-vegetable risotto is a nourishing twist on a comforting classic, blending farro, veggies and creamy, savory flavors. It’s filled with fiber, plant-based protein and antioxidant-rich ingredients like turmeric and nutritional yeast. Easy to prepare in one pan, it’s perfect for sharing with family and friends at your next gathering.

Recipe courtesy of

Chef Edwin Cabrera

Prep Instructions

Yield: 24 (1-cup) servings

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Recipe Ingredients

2 cups farro
5 cups vegetable broth
2 tablespoons olive oil
1/3 cup yellow onion, diced
1/3 cup carrots, diced
1/3 cup celery, diced
4 cups cremini mushrooms, sliced
2 cups sundried tomatoes, chopped
2 ½ teaspoons salt
1 teaspoon black pepper, ground
½ cups frozen green peas
1 tomato, peeled and diced
2 cups soy milk
3 tablespoons nutritional yeast
1 teaspoon garlic powder
¼ teaspoons turmeric
1/8 teaspoon cumin
1/16 teaspoons nutmeg
½ cups water
½ cups fresh basil, shredded

In a pot, cook the farro in 5 cups of vegetable broth according to package instructions until tender, about 30 minutes. Drain the farro and reserve the cooking liquid. Set both aside.
In a small bowl, combine nutritional yeast, garlic powder, turmeric, cumin, nutmeg and 1 ½ teaspoons salt. Add ½ cup water and mix until smooth. This mixture is a dairy-free parmesan cheese substitute. Set aside.
Heat the olive oil in a deep skillet over medium heat. Add the prepped onions, carrots, celery and mushrooms. Cook for about 5 minutes, stirring occasionally to coat the vegetables evenly and prevent sticking.
Stir in the sundried tomatoes. Season with 1 teaspoon salt and 1 teaspoon black pepper. Add the leftover farro cooking liquid as needed to prevent sticking or burning.
Add the cooked farro to the skillet. Stir quickly and thoroughly to coat the grains with the vegetable mixture and seasonings. Allow the farro to absorb the liquid.
Stir in the thawed green peas and diced tomato. Mix well.
Pour in the soy milk and gently fold in the parmesan substitute. Stir and bring the mixture to low-medium heat.
Once everything is heated through, remove from the stove and top with shredded basil to finish.