Vegan Farro Risotto with Butternut Squash
This comforting vegan farro risotto comes together on the stovetop without hours of stirring! Made with butternut squash and optional white beans for extra protein, this satisfying farrotto is perfect for guests or a cozy night in! I love it with a quick homemade chile oil.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion finely diced
- 3 cups diced butternut squash about 1 ½ lb squash
- 1 cup farro
- 4 cups water divided
- 4 teaspoons Better Than Bouillon Vegetarian Chicken or omit and swap water for broth
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- ¼ cup cashew cream or storebought vegan culinary cream
- 1 tablespoon nutritional yeast
- 14 ounce can white beans rinsed and drained, optional
For Serving
- homemade chile oil or dried chile flakes
Instructions
- Heat oil in a large skillet over medium heat. Cook onion and squash, stirring occasionally until onion is soft and glossy, about 7-8 minutes. Season well with salt and pepper.
- Add farro, stirring constantly for one minute. Add ½ cup of water, stirring until mostly absorbed, about 2 minutes.
- Add remaining water, bouillon concentrate, thyme and garlic powder. Stir and bring to a boil on high heat. Once boiling, reduce heat to medium and let bubble away, stirring occasionally, until liquid is mostly absorbed, squash is fork tender and farro is tender yet chewy, about 30-35 minutes.
- If using beans, add them now in addition to the cashew cream and nutritional yeast, stir to heat through and serve with chile flakes or chile oil.
Notes
If making the chile oil at the same time, the perfect time to set it on the stove is once the farro is simmering. Let it steep while the farro cooks!
If you're nut free, there are vegan culinary creams (find them next to creamers in the dairy case) that are nut free!