Whole-Foods Plant-Based, Vegan, Gluten Free, Oil-Free Optional
I never really understood the appeal of risotto until I started to make this dish!
To be fair, many risotto dishes can be quite bland, so maybe I wasn't faulty in my laissez-faire attitude toward it.
But as I've grown in my appreciation for plants, I've desired to learn new ways to incorporate beautiful hearty whole grains into my diet.
I started experimenting with a few farro risotto recipes, and have decided to add my own flair to a recipe.
What's the flair I add to recipes? Well, I try to make them easy to cook, contain lots of non-starchy vegetables, reduce the added oil and fats, and simplify the ingredients list.
After all, no one really wants to make a 20-ingredient dish on an average Wednesday. This recipe is fun because you feel like you are eating something that belongs to a 5-start restaurant menu, and it just took you 45 minutes to make (with most of that being downtime while the farro is simmering).
This dish is great for weight loss as it's fibrous and contains a lot of healthy veggies which are great for filling you up without containing many calories.
I was lucky enough to be able to use chard from my own garden as well this time!
But I've also made this recipe with just some frozen peas added in (this is a great option as it also adds in some protein which may help you stay full longer).
I think it would also taste amazing with some zucchini as the pair to the mushrooms, although I can't say I've tried it yet!
Oh, and if you aren't keen to use wine in this recipe, I recommend using some miso paste to give it that tangy fermented flavor in place of the wine.
You can try other grains rather than Farro as well. I haven't played around too much with this, but I know it will work. My go-to suggestions would be steel-cut oats, oat groats, or barley, because they are similar in texture to Farro. But I'm not sure what the adjusted cooking time or broth requirement would be in these instances, so you'd have to play around.
Wondering if this will work in the instant pot? It sure will, but it may not save you all that much time.
You would still need to saute the veggies first and then remove them. Add the farro and continue to saute with the wine or miso broth for a few minutes, then cover and lock the lid.
Set the pressure to "High" and cook for 7 minutes. Then let it naturally release for 7 minutes. The total cook time would be about 20 minutes, rather than 20-30 minutes for the stovetop. But it does mean you don't need to babysit the pot and can head outside to play or walk while it finishes cooking, which would be really nice!
I'd love to know if you try it, and what you think! Message me on
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This recipe was developed by Lucille Luong
Do you need help transitioning to a plant-forward or plant-based diet? I do just that! Don't stay stuck, reach out today to learn more about my program here.