Farro Risotto with Sundried Tomatoes, Mushrooms, and Cashew Cream

 

How was (slash is— to all my hanukkah friends out there) your holiday?!?

We had a relaxing, cozy, WARM Christmas with my family in Atlanta— believe it or not, it was 72 degrees!! It seriously felt like Christmas in July!

It was so wonderful being back home, cooking with my mom, watching “White Christmas” with my dad, catching up with my siblings, playing in the backyard with Augie (it was his first time experiencing a backyard before, so naturally, he was going NUTS!). Ohh and we went to go see La La Land— which totally exceeded my expectations and I think you should totally go see it ASAP!

There really is something to be said about going home for the holidays. But today we’re actually flying out to my other home: Rochester, NY. Talk about polar opposite from Georgia!

 

 

Nate and I both grew up in Rochester and his family still lives in the area, so we’re heading up north for Christmas and Hanukkah Part 2. It’s been almost a year and a half since I’ve been back in my childhood hometown, so I’m super excited for this part of our trip— even if it does involve lots of snow and 20 degree temperatures (I’m so spoiled living in the south now).

Whenever I go back home, one of my favorite things to do is go on a tour of our old “spots” around the city— starting, of course, with Wegmans 😉 If you’re an upstate NY person, you totally understand lol. I love passing by my childhood home, walking through the park that bordered our old house, driving through the little town by my high school, stopping at my old favorite coffee shops, reminiscing on all those memories from our younger years— it feels like SO long ago now!

And even though I was so quick to escape the cold and snow all those years ago when I moved away, it’s funny how your mindset changes as you grow older.

 

 

So as I enter this cold, snowy weather, I’m totally calling for warm, cozy meals— cue, this farro risotto! I absolutely adore risotto and have had a lot of fun through the years experimenting with different grains and ingredients. Farro has quickly become one of my favorite grains to “risotto”, due to it’s nutty flavor and chewy texture.

I paired this version of farro risotto with simple sautéed mushrooms, tangy sundried tomatoes, fresh rosemary, and creamy dreamy cashew cream— talk about cozy! The way those flavors mingle is simply perfect. And that cashew cream literally MAKES the dish. When you stir it in at the end, it’s like the final touches of “mac & cheese” watching that creamy goodness take over the whole skillet. Mmmm winter comfort food at it’s best!

Well we’re off to catch our plane so I’ll talk to you again from our winter wonderland! Hope everyone is having the most wonderful week!

 

Farro Risotto with Sundried Tomatoes, Mushrooms, & Cashew Cream

Serves 4
Prep time 15 minutes
Cook time 45 minutes
Total time 1 hour
Dietary Gluten Free, Vegan, Vegetarian
Meal type Main Dish

Ingredients

  • 2 tablespoons grass fed butter or avocado oil
  • 1 Medium yellow onion, diced
  • 1 cup dry pearled farro
  • 1/2 cup dry white wine
  • 4 cups low sodium vegetable broth
  • 1 teaspoon fresh rosemary, chopped
  • salt and pepper, to taste
  • 1 tablespoon extra virgin olive oil
  • 8oz button mushrooms, sliced
  • 1/4 cup sundried tomatoes

for the cashew cream

  • 1/4 cup cashews, soaked in water over night (or at least 2 hours)
  • 1/2 cup low sodium vegetable broth
  • salt and pepper, to taste

Directions

Step 1
Melt 2 tablespoons of butter (or avocado oil) in a large pan. Add in diced onion and cook on medium heat until onions are almost translucent. Add in 1 cup of dry farro and stir to toast for 1 minute.
Step 2
Pour in 1/2 cup white wine and stir. Cook for 3-4 minutes, until wine reduces to about half. While this is happening, pour 4 cups of vegetable broth in a small saucepan and keep warm on low heat. Ladle about 1/2 cup of broth into the farro and stir. Let it simmer and reduce, then continue to add in more broth to repeat the process. You don't need to stir it religiously, like regular risotto, but I stirred mine every time I added more broth. It will take the farro about 45 minutes to cook and it will be el dente when done.
Step 3
To make the cashew cream, simply blend your soaked cashews with 1/2 cup of veggie broth and a little salt and pepper in a high speed blender. Depending on the power of your blender, this can take anywhere from 1-5 minutes to make it creamy. Once the farro is done cooking, stir the cashew cream into the risotto.
Step 4
While the farro is cooking, sauté your sliced mushrooms in olive oil over medium heat. When the faro risotto is done, stir in the cooked mushrooms, as well as 1/4 cup of sundried tomatoes and 1 tablespoon of chopped rosemary. Season with salt and pepper, to taste.

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

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