Making Thyme for Health · by Sarah Rotavera★ 5.0 (3)
Mushroom Asparagus Farro Risotto
NUTRITION · PER SERVING60M COOK
CAL 18%·PRO 21%
CARBS 46G51% OF CAL
7G FIBER5G SUGAR34G OTHER
FAT 13G33% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Whole grain farro replaces rice in this risotto, cooked with roasted mushrooms, asparagus, and aromatics in vegetable broth. The dish is creamy and rich from vegan butter, with earthy umami depth from mushrooms.
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View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons extra virgin olive oil
- 2 leeks (white and light green parts only, thinly sliced)
- ½ pound fresh asparagus (thinly sliced into ¼-inch rounds)
- 10 ounces cremini mushrooms (sliced)
- 3 garlic cloves
- 1 cup farro (rinsed)
- 1 cup dry white wine (I like sauvignon blanc)
- 3 cups vegetable broth
- 2 tablespoons vegan butter (I like Miyoko's)
- ½ cup vegan parmesan (optional)
- salt to taste
At a glance
PER SERVING · TIME 60M
CAL 18%·PRO 21%
CARBS 46G51% OF CAL
7G FIBER5G SUGAR34G OTHER
FAT 13G33% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 733mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 793mg
- Calcium
- 67mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 733MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.