Wild Mushroom, Kale and Farro Risotto | Zallie Family Markets

Ingredients

• 4 cups low sodium vegetable broth
• 2 tbsp olive oil
• 1 cup chopped white onion
• 1 cup pearled farro
• 1 lb sliced baby bella, shiitake and/or white mushrooms
• 2 cups loosely packed baby kale plus additional thinly sliced for garnish
• ½ cup Silk unsweetened cashew milk
• 2 tbsp nutritional yeast
• 1 tbsp fresh lemon juice
• ½ cup dry roasted unsalted cashews