Meatless Monday : Farro risotto with asparagus, wild mushroom with 'parmesan' crumb

I have been having a spring kitchen cupboard sort out and I am using up 'odds and ends' of food so that I can have a fresh start. This recipe was made from a part pack of farro that I had in the cupboard.  I have used some asparagus in the recipe as this is in season right now and some earthy flavoured wild mushrooms (shop bought!!!)  I also like contrasting textures so I have topped the farro with a 'parmesan' crumb.  For even more contrast in texture, spread out the crumb on a baking sheet and bake for a few minutes in the oven.  

Farro risotto with asparagus, wild mushroom with 'parmesan' crumb

Serves 2

You will need

1 onion, peeled and chopped
2 cloves garlic, sliced
150g farro
180g asparagus, discard 'woody' ends
100g wild mushrooms (shop bought!!!) 
1 tbsp apple cider vinegar
700ml approx hot water with 1/2 tsp pink salt

'Parmesan crumb'

30g cashews
2 tsp nutritional yeast
pinch salt
2 tbsp breadcrumbs, preferably from homemade bread

To make the 'parmesan crumb' combine the ingredients in a blender.  Either use it like this or spread out the crumb on a baking sheet and bake for a few minutes in the oven for a crispier crumb.

Heat the oil and cook the onion for 3 minutes.  Add the garlic and cook for a further minute. 

Add the farro, apple cider vinegar and a little of the pink salt in hot water.  Slice the asparagus and add. Stir until the water is almost absorbed then add more water. Continue until the farro is almost cooked then add the wild mushrooms (around 10 minutes).  Continue for a further minute or two.  

Divide between two bowls and top with the 'parmesan' crumb.



If you are interested in the calories I have calculated there to be around 450 per portion.