In medium saucepot, heat broth to a simmer over medium heat; reduce heat to low.
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.
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.
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
Directions
In medium saucepot, heat broth to a simmer over medium heat; reduce heat to low.
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.
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.
Spoon risotto into bowls; sprinkle with cashews and garnish with sliced kale.