Farro Risotto with Sundried Tomatoes, Mushrooms, & Cashew Cream

This Farro Risotto with Sundried Tomatoes, Mushrooms, & Cashew Cream is seriously creamy and naturally vegan!

2 tablespoons grass fed butter or avocado oil
1 Medium yellow onion, diced
1 cup dry pearled farro
1/2 cup dry white wine
4 cups low sodium vegetable broth
1 teaspoon fresh rosemary, chopped
salt and pepper, to taste
1 tablespoon extra virgin olive oil
8oz button mushrooms, sliced
1/4 cup sundried tomatoes
for the cashew cream
1/4 cup cashews, soaked in water over night (or at least 2 hours)
1/2 cup low sodium vegetable broth

View the full recipe at pumpkin & peanut butter →