Description
Hearty and flavorful, this vibrant farro risotto is packed with veggies and warming spices. A quick weeknight meal thats full of flavor.
Ingredients
Units
Scale
- 1 cups (237 ml) chickpea curry
- 1/2 cups (118 ml) Farro
- 1 cups (237 ml) mixed vegetables
- 1/2 cups (118 ml) spinach leaves
- 2 teaspoons fresh coriander
- 3/4 cups (178 ml) low sodium vegetable stock
- 1 teaspoon light olive oil
- 1/2 teaspoon cumin powder
- 1/4 teaspoon cayenne pepper
- Salt
- pepper
Instructions
- Mix the farro with the stock and bring to a boil.
- Once it’s half cooked (about 5-6 minutes), reduce to a simmer and add the chickpea curry. Let it cook on medium heat for 10-15 minutes, stirring occasionally, until most of the liquid has been absorbed by the farro. Once done, remove from heat, cover, and leave for another 5-6 minutes.
- Heat oil in a nonstick skillet.
- Add the cup of vegetables, along with the dry spices, and sauté for 1-2 minutes, until they just begin to brown.
- Stir in the cooked chickpea farro and stir again.
- Add the spinach leaves and sauté until they are wilted.
- Garnish with chopped coriander and serve hot.
Notes
- To ensure the farro cooks evenly, rinse it thoroughly before adding to the vegetable stock.
- For a creamier risotto, stir in a tablespoon of vegan butter or coconut cream at the end.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 10
- Protein: 15