Vegan Recipe: Farro Risotto with Shiitake, Miso & Meyer Lemon

Vegan Farro Risotto

Recipe by Kristin Sheehan, Executive Chef

Ingredients, Makes 2-4 servings

2 BOU Vegetable flavored Bouillon cubes
2 tablespoons vegan butter
1 leek, sliced (white and light green parts only)
3 garlic cloves minced
4 oz shiitakes, stemmed and sliced
½ cup dry white or red wine
2 cups farro
4 strips of meyer lemon peel
4 sprigs fresh thyme
1 tablespoon miso
Juice of ½ meyer lemon


In a small pot over low heat, whisk the BOU cubes in 4 cups of water until dissolved. Cover the pot and keep at a low simmer.

In a medium pot, melt the butter over medium heat. Cook the leeks for 3 minutes. Add the mushrooms and garlic, plus a pinch of salt and pepper, and cook for 5 more minutes.

Add the farro then pour in the wine, scraping up any brown bits from the bottom of the pot with a wooden spoon. Cook, stirring, for about 1-2 minutes, until all the liquid has been absorbed.

Turn the heat down to low. Add 1 cup of broth along with the thyme and lemon peels. Cook while stirring until the broth has been absorbed and the bottom of the pot is dry. Repeat this process, adding ½ cup of broth at a time until absorbed, stirring constantly.

When there is only ½ cup of broth remaining (it should take take about 30-35 minutes to get to this step), remove and discard the thyme sprigs and lemons peels. Add the final ½ cup of broth and stir in the miso. Right before serving, stir in the lemon juice. Enjoy!

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