Creamy Vegan Farrotto with Butternut Squash

Farrotto, sweet butternut squash, and creamy coconut milk come together to make this vegan dish that is both creamy and comforting. Its a warm dish thats great for cold nights or whenever you want a snack.

Ingredients:

• 1 cup farro
• 3 cups vegetable broth
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 cups diced butternut squash
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• Salt and pepper to taste
• 1/2 cup canned coconut milk
• 2 tablespoons nutritional yeast
• 2 tablespoons chopped fresh parsley, for garnish

Instructions:

In a saucepan, bring the vegetable broth to a simmer over medium heat

In another large saucepan, heat the olive oil over medium heat

Add the onion and garlic, saut until softened, about 5 minutes

Add the farro to the onion mixture and toast for 2 minutes

Stir in the diced butternut squash, dried thyme, dried sage, salt, and pepper

Add the simmering vegetable broth to the farro mixture, 1/2 cup at a time, stirring frequently and allowing the liquid to absorb before adding more

Once all the broth has been absorbed and the farro and squash are tender, stir in the coconut milk and nutritional yeast

Cook for another 2-3 minutes until heated through and creamy

Serve the creamy farrotto hot, garnished with chopped fresh parsley