Farro White bean Risotto
Serves: 6
Cuisinicity Tip: I like to use a very favorful cheese, such as Gruyère de Comté or Manchego cheese (you can also use smoked mozzarella) because I use it very sparingly--1/3 cup is all it needs-- to give it the richness. To keep it vegan, use a non-dairy cheese of your liking.
  • 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)
  1. Sautee the onion and garlic in olive oil in a large shallow pan for a few minutes until soft.
  2. 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.
  3. 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.
  4. 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!).
  5. Turn off the heat and add the cheese and ground pepper, stirring gently to blend and sprinkle with a little fresh rosemary.
Recipe by Cuisinicity at https://cuisinicity.com/creamy-farro-white-bean-risotto/