Farro is a whole grain that has long been used in Meditarreanean cooking. Its nutty richness blends beautifully with the white wine and small beans in this simple risotto and the addition of organic soy milk gives it a rich creaminess. I think of this risotto as a protein-rich side dish with Grilled Veggies or sautéed mushrooms, spinach, kale, red chard, butternut squash, the list is endless, whatever you grow in your garden-I leave it to your imagination! All you need is a great big mixed greens salad, and you got yourself a complete dinner!
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- 3 Tbsp olive oil
- 1 medium onion, peeled and finely chopped
- 2 cloves garlic, minced
- 1½ cup organic dry farro
- 1 cup white wine
- 3 cups water
- 1 cup organic soy milk (unsweetened)
- 1 can (15 oz) navy beans (unsalted), well rinsed and drained
- ⅓ cup grated gruyère or Manchego cheese
- ½ tsp salt
- Lots of fresh ground black pepper
- fresh rosemary (to taste)
- Sautee the onion and garlic in olive oil in a large shallow pan for a few minutes until soft.
- Add dry farro to the pan and stir with a wood spoon to coat with the olive oil well and continue to cook for a couple minutes.
- Turn down the heat a little and add the wine (it will sizzle--I love that sound!!), water and salt and simmer, covered for 15 minutes.
- Stir in the soy milk and beans and continue to simmer uncovered for an additional 10-15 minutes, or until most of the liquid is absorbed (some of it left is good as it will blend with the melted cheese-yum!).
- Turn off the heat and add the cheese and ground pepper, stirring gently to blend and sprinkle with a little fresh rosemary.