Vegan Farro Risotto with Fennel Peas and Greens
Ingredients
- 1 can (13.5 oz) light coconut milk
- 1 C pearled farro
- 1/2 C reduced-sodium vegetable broth
- 1/2 C dry white wine
- 1/2 sm yellow onion, diced
- 1 sm fennel bulb, diced
- 3 tbsp olive oil
- 2 tbsp chopped fresh thyme
- 1 tsp kosher salt
- 3 C trimmed and chopped dandelion greens
- 1 C frozen peas, thawed
- 1/4 C finely chopped toasted walnuts
Instructions
Vegan Farro Risotto with Fennel, Peas and Greens serves 6 original recipe by Men's Health.
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