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.
Ingredients
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)
Instructions
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.
Recipe by Cuisinicity at https://cuisinicity.com/creamy-farro-white-bean-risotto/