Vegan Farro Risotto with Fennel, Peas & Greens
Serves 6 Prep time: 10 minutes Total time: 3 hours 30 minutes
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
1. In 6-quart slow cooker, combine milk, farro, broth, wine, onion, fennel, oil, thyme, and salt.
2. Cover and cook on high until farro and vegetables are tender, 3 to 4 hours. Stir in greens and peas, cover, and continue cooking until greens are wilted, about 20 minutes.…