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Vegan Parmesan Farro Risotto with Garlicky Greens
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4.67 from 3 votes

Vegan Parmesan Farro Risotto with Garlicky Greens

Garlicky sautéed swiss chard, cashew cream, and vegan parmesan are woven throughout this comforting farro risotto. 
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Bigger Bite, Entrée, Risotto
Cuisine: plant-based, Vegan
Servings: 2 as an entrée or 4 as a side


Cashew Cream

  • 1/3 cup raw cashews, soaked in water for at least 30 minutes, drained
  • 1/3 cup filtered water

Cashew Parmesan

  • 1/4 cup raw cashews
  • 2 tablespoons nutritional yeast flakes
  • 1/4 teaspoon sea salt

Garlicky Greens

  • 1 tablespoon extra-virgin olive oil
  • 1 bunch rainbow chard, stemmed and roughly chopped
  • 2 cloves garlic, minced
  • Sea salt and freshly ground black pepper, to taste

Farro Risotto

  • 4 cups low-sodium vegetable broth
  • 2 cups filtered water
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 large shallot, minced (about 1/3 cup)
  • 2 cloves garlic, minced
  • 1 cup Alessi Pearl Farro
  • 1/2 cup room-temperature dry white wine
  • 3/4 teaspoon to 1 sea salt or to taste
  • Freshly ground black pepper, to taste


For the Cashew Cream

  • Add the cashews and filtered water to a high-speed blender, and blend on high until completely smooth and creamy. Place within reach of stove.

For the Cashew Parmesan

  • Add the cashews, nutritional yeast, and sea salt to a small food processor, and process for 20 seconds, or until the mixture resembles finely grated parmesan cheese. Set within reach of the stove.

For the Garlicky Greens

  • Meanwhile, heat the olive oil over medium-low in a large pan. Add the chard and cook for 2 minutes, or until just beginning to wilt. Then, add the garlic and continue to cook for another 2 minutes, or until the greens are tender and wilted, stirring frequently. Remove from the heat and generously season with sea salt and black pepper. Set aside.

For the Farro Risotto

  • Once both the cashew cream, parmesan, and greens are completely prepared, add the vegetable broth and water to a large stock pot over and heat over low heat until simmering. It’s important to keep the broth hot throughout the cooking process.
  • Meanwhile, add the olive oil, shallots, and garlic to another large sauté pan and heat over low heat. Cook for 4 minutes, or until the shallots are just starting to turn translucent, stirring occasionally. From here on out, no straying from the stove. Risotto requires constant stirring and your complete and undivided attention. Throw on some energizing beats and let's get to it.
  • Increase heat to medium-low and add the farro. Cook for 3 minutes, or until the grain is lightly toasted. Take your time with this step as it's important to break down the wall of the grain so that it can absorb liquid as it cooks.
  • Add the white wine and cook for 2 minutes or until almost absorbed, stirring constantly.
  • Increase the heat to medium, and use a ladle to add approximately ½ a cup of vegetable broth to the pan. Use figure-eight motions to stir the farro constantly as it absorbs the broth. When nearly all of the broth has been absorbed, add in another 1/2 cup of vegetable broth. Repeat this process, adding broth, stirring constantly, and never leaving the pan, until all of the broth has been used, or until the risotto is thick, creamy, and tender. You may not need to use all of the broth. This typically takes about 25 minutes.
  • Turn off the heat and stir in the cashew cream and about 1/2 of the cashew parmesan. Then, season with the salt and black pepper, to taste. Divide the risotto and greens between bowls. Sprinkle with more parmesan if desired. Serve immediately.