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4.43 from 7 votes
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Farro White bean Risotto

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.
Course Side Dish
Cuisine Mediterranean
Keyword bean risotto, black bean risotto, creamy farro recipe, creamy farro risotto, farro and beans, farro bean, farro beans, mixed bean risotto, vegan farro risotto, white bean risotto
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 570 kcal
Author Catherine Katz

Ingredients

  • 3 Tbsp olive oil
  • 1 medium onion peeled and finely chopped
  • 1 medium bulb fresh fennel rinsed and sliced finely
  • 2 cloves garlic minced
  • 1 1/2 cup organic dry farro
  • 1 cup white wine
  • 3 1/2 cups water
  • 1 cup organic soy milk unsweetened
  • 1 can 15 oz navy beans (unsalted), well rinsed and drained
  • 1/2 tsp salt
  • Lots of fresh ground black pepper
  • fresh rosemary and thyme to taste
  • 1 small can coconut milk 6 oz

Instructions

  1. Sautee the onion, fennel and garlic in olive oil in a large shallow pan for a few minutes until soft.

  2. Add dry farro (or barley) to the pan and stir with a wooden 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 15-20 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.

  5. Turn off the heat and add the coconut milk and stir. Add fresh ground pepper, stirring gently to blend and sprinkle with a little fresh rosemary and thyme.