Butternut Squash Farro Risotto
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Cook time: 
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Serves: 4-6
Creamy flavourful Butternut squash risotto, made with cashew cream and sage.
  • Long part of butternut squash
  • 1 onion
  • 1 clove of garlic
  • 2-3 tbsp sage
  • 8 cremini mushroms
  • 1.5 cups farro*
  • 1 tbsp white wine vinegar (sub cider vinegar or white wine)
  • 3 cups of vegetable broth
  • ¾ cup cashews*
  • ¾ cup water
  • pinch of lemon zest
  • 1-2 tbsp nutritional yeast
  • Vegan Parmesean for serving (recipe above)
  1. Peel and chop butternut squash and add to a large pot on med-high.
  2. Save the bulb - I like to bake it while to risotto is cooking and save it for soup, sauce etc.
  3. Place onion, garlic and sage to pot, cook until onion is translucent, squash is soft. Add mushrooms and cook down until soft.
  4. Add the farro and a splash of white wine vinegar, let it toast in the pan for about a minute. Then add the veggie broth. Reduce to a simmer and cover, let it all cook for about 20 minutes, until all the veggie broth has been soaked up.
  5. While the farro is cooking, blend cashews with water and a little bit of lemon zest.
  6. When the farro is cooked stir in cashew cream and nutritional yeast. Serve with vegan parmesean.
  7. If reheating leftovers, stir in pot with a little bit of almond milk for moisture.
*For gluten free option sub with short grain brown rice, buckwheat, or arborio rice

* If you don't not have access to a blender, sub unsweetened almond milk
Recipe by Plentyfull Vegan at https://www.plentyfullvegan.com/butternut-squash-farro-risotto/