It’s officially that time of year when I only want to eat things that are warm, hearty and comforting. These things are almost always served in a bowl for some reason. Soups, stews and nourishing slow-cooked grains with seasonal veggies are my jam right now. Stuff that feels like a good snuggle from your mama is just what everyone needs in the winter months, especially if your mama lives kind of far away and you can’t snuggle with her whenever you want to. And that’s why I’m digging this Farro Risotto with Sunchoke and Swiss Chard.
Have you ever had farro? It’s a totally underrated grain from Italy with a nutty flavor and toothsome texture that reminds me a little bit of barley. I think it’s making some sort of hipster comeback because I see it all the time now at restaurants. At home I like to cook it up with some broth and then add whatever veggies I have on hand, or throw some into soups. But my favorite way to prepare farro is risotto style.
This farro risotto features roasted shiitake mushrooms (because I can never resist mushrooms), sunchokes which I absolutely love (the whole thing tastes like an artichoke heart! Which we all know is the best part of the artichoke), and swiss chard for my daily dose of greens.
I kept it dairy free since it’s January and most of us jump on the detox bandwagon and drink way too many green smoothies around this time of year. I also added some special ingredients (miso paste and nutritional yeast) to give it an awesome savory/umami/sort-of-cheesy-but-not-really-because-it’s-vegan quality. I finish it off with a squeeze of lemon- don’t skip this step! This dish really benefits from a bit of extra acidity because it livens up all the flavors.
If you’re looking for a super delicious and comforting vegan dinner definitely give this farro risotto a try. Full disclosure since I’m not a full-on vegan: I did eat the leftovers the next day for lunch with a fried (pasture raised) egg on top and had a total foodgasm.
Farro Risotto with Sunchoke & Swiss Chard
Farro risotto with shiitake mushroom, sunchoke and swiss chard is a nourishing and comforting vegan dish, with two secret ingredients for extra depth!
Ingredients
- 4 sunchokes peeled and sliced
- 3/4 cup sliced shiitake mushrooms
- 3 tablespoons olive oil divided
- 4 cups vegetable broth preferably homemade
- 2 shallots chopped
- 1 clove garlic minced
- 1 cup farro
- 1/2 cup white wine
- 1 tablespoon miso paste I used red, if using white or yellow you may want to use an additional tablespoon
- 4 cups vegetable broth preferably homemade
- 2 tablespoons nutritional yeast
- 1 cup swiss chard leaves ribs removed and chopped
- Salt and pepper to taste
- 1/2 lemon
Instructions
Preheat oven to 400 degrees. Place sunchokes and shiitake mushrooms in a single layer on a foil lined baking sheet. Toss with one tablespoon of olive oil and season with salt and pepper. Roast for about 15-20 minutes (mushrooms may finish roasting before sunchokes). Remove from oven, transfer to a bowl and set aside.
Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.
Heat remaining two tablespoons of olive oil in a heavy bottomed saucepan over medium heat. Add shallot and garlic and sauté for 2-3 minutes or until translucent. Add farro to the pot and stir so that the grains are coated with the oil. Sauté for another minute or so, until farro is lightly browned and imparts a nutty aroma.
Add the wine and miso paste and continue to cook while stirring until the liquid is fully absorbed.
Add a ladle of simmering stock to the farro, stirring often, until the liquid is fully absorbed. When the farro appears almost dry, add another ladle of stock and repeat the process, adding stock, a ladleful at a time, for about 20-30 minutes or until the grains are al dente- tender but still firm to the bite.
Before adding the last ladle of broth, stir in the nutritional yeast and swiss chard. Continue to cook until the last of the broth is absorbed. The farro should have a slightly creamy consistency. Stir in the reserved sunchokes and mushrooms, season to taste with salt and pepper, and finish with a squeeze of lemon juice just before serving.
Recipe Notes
Leftovers make a great lunch the next day
