This rich and creamy Super Cheesy Vegan Farrotto is next level delicious!
Farro tastes to me like warm baguette fresh from the oven: toasty, slightly nutty, and oh so comforting. Once cooked and all fluffed up, farro makes a perfect base for risotto, or referred to here as farrotto. It's a hearty and nutritious choice choice when developing a creamy, luscious farrotto dish.
This recipe is certainly more nutritious than cheesy, white rice based dishes, but that's not the only reason I love it so much. While that's always a bonus, I'm just obsessed with the texture and how farro absorbs and balances these flavors so beautifully and decadently. It's absolutely mouth watering, and what I really love most is that this is an allergy friendly dish, inviting those with food sensitivities to indulge in and enjoy the same kinds of dishes those around them order at restaurants, like risotto with scallops or parmesan based rice dishes. It's not fair for anyone to have to miss out on all that deliciousness!
With ingredients like coconut milk, vegetable stock, and nutritional yeast, this recipe is completely vegan and free of dairy. However, with its luscious texture and rich cheesy flavor, you'd never know it. This one's a winner, my friends. If it wasn't so filling I would definitely warn you that it's tough to stop eating once you've started! Listen down below to that luscious final result. Swoon...
Watch how this recipe is made here. Follow along on Instagram for more simply delicious recipes and kitchen tips like this. If you create this comforting recipe, be sure to tag @threebirdsonestove so I can see your rich and creamy creation!
Prep Time: 5 Minutes
Cook Time: About 1 hour
Yield: Serves 6-8
1 8-10-ounce package farro
1 13.5-ounce can lite coconut milk
6 cups vegetable stock, divided (can use chicken stock or broth instead if desired, but it will no longer be vegan)
1 teaspoon garlic powder
1 teaspoon onion salt
1 cup nutritional yeast, divided
Kosher or sea salt for seasoning
Freshly ground black pepper for seasoning
- Keep pan covered and stir frequently throughout the duration of the recipe to build flavors and texture.-
Add farro, coconut milk, and 2 cups stock to a large non-stick pan over medium-high heat. Bring to a simmer. Reduce to medium heat and season with salt and pepper. Continue cooking for 18-20 minutes.
Add 2 cups stock, garlic powder, and onion salt. Season with a pinch more salt and pepper (not too much because the nutritional yeast is salty, as well.). Cook 10 minutes.
Reduce to low heat. Add 1 cup stock and ½ cup nutritional yeast. Cook 10 minutes. Add remaining cup broth and ½ cup nutritional yeast. If desired, season once more with salt and pepper. Continue to cook on low until absorbed and combined, about 10 minutes more.
Remove from heat and allow to sit 5-10 minutes. Fluff up with a spoon and serve warm.