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Farro Risotto with Sundried Tomato and English Peas

Farro Risotto with Sundried Tomato and English Peas


  • 1 tablespoon Miyoko’s Plant Butter
  • 1 yellow onion, diced
  • 4 oz container of sundried tomatoes, roughly chopped
  • 1 1/2 cups farro
  • 4 cups vegetable broth
  • 6 oz fresh English peas
  • 1/2 container Miyoko’s Sundried Tomato Cheese Spread


  1. Place a pan with high, rounded sides over medium heat and add Miyoko’s Plant Butter. Allow the butter to melt and add the prepared onion. Saute for 7-10 minutes, stirring occasionally, until the onion is translucent. Add the chopped sundried tomato and saute for an additional 3 minutes.
  2. Add the measured farro to the pan and stir to combine with the onion and sundried tomato. Allow the farro to toast for 2-3 minutes.
  3. Add all of the measured broth to the pan and bring to a simmer. Once simmering, cover the pan with a lid and turn the heat to medium-low. Cook for roughly 30 minutes, stirring and checking for doneness every 10.
  4. When there is only a small amount of visible liquid left, stir in the English peas and cover again for 2 minutes.
  5. Uncover the pan and add your desired amount of Miyoko’s Sundried Tomato Cheese Spread. Stir to combine and enjoy!