Farro Risotto

PREP: Clean the mushrooms with a damp paper towel. Roughly chop mushrooms, peel and thinly slice the shallots. Remove the thyme leaves from stem, discard the stem.

In a medium skillet, heat 1 teaspoon oil over medium heat and add the shallots, mushrooms and a pinch of salt. Sauté until caramelized and brown, about 10 minutes. Stir in the thyme and set aside.

In a large saucepan, heat the remaining teaspoon of oil over medium heat and add the farro. Cook until toasted and nutty, about 1-2 minutes.

In a separate small pot, bring the vegetable broth, white wine and 1 cup water to a simmer.

Add the broth mixture ½ cup at a time into the farro until well absorbed. Continue to add broth ½ cup at a time, allowing the farro to absorb the liquid, about 2-3 minutes, each time until you have gone through all of the broth. Stir often to make sure farro does not stick to the pan.

Add in the reserved mushroom mixture, and stir in the nutritional yeast. Season with salt and pepper to taste. Serve hot and enjoy!