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