• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 4
    OK

    Creamy Poblano Farro Risotto

    Roasted poblano is the star in this Creamy Poblano and Farro Risotto that is both hearty and full of flavor! And yes, you can have a creamy risotto without milk or cheese. Here's how to keep it vegan and delicious. 


    Ingredients
    1
    cup
    farro
    2
    tablespoons
    coconut oil
    1/2
    medium onion, diced
    1
    tablespoon
    garlic, minced
    1
    teaspoon
    salt
    1/2
    teaspoon
    black pepper
    6
    cups
    vegetable stock
    1
    roasted poblano pepper, skin and seeds removed
    2
    tablespoons
    fresh parsley leaves, chopped
    1/2
    cup
    vegan parmesan shreds
    *
    zest of 1 lemon
    Directions
    In a large bowl add farro and cover with water. Soak for 30 minutes, then drain water and set aside.
    In a dutch oven melt coconut oil. Add onion, garlic, salt and pepper. Stir and cook until fragrant and onions have softened.
    Meanwhile, in a large saucepan heat vegetable broth.
    Add farro to onion and garlic mixture, stirring occasionally until farro is no longer wet and begins to toast.
    Add 1 cup of vegetable stock to farro, stirring constantly until absorbed. Repeat until 1 cup of stock remains.
    Finely chop roasted poblano pepper and add to risotto along with remaining stock. Stir constantly until stock is absorbed and farro is creamy.
    Remove risotto from heat. Add parsley, vegan parmesan and lemon zest. Stir risotto until parmesan has melted, then serve with a fresh grating of lemon zest and a sprinkle of parsley on top.

    The base number of servings for this recipe is 4
    OK

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