1. Soak the mushrooms

Place the dried porcini mushrooms in a bowl and cover with the boiling water.

Leave to soak for 20 minutes.

Lift the mushrooms from the liquid, roughly chop them, then strain the soaking liquid through a fine sieve or coffee filter to remove any grit. Reserve both.

2. Build the flavor

Heat the olive oil in a large Dutch oven or heavy sauté pan over medium heat.

Add the shallots and leeks and cook gently for about 6–8 minutes until softened and lightly golden.

Stir in the garlic, Herbes de Provence, black pepper, and thyme sprigs.

Add the fresh mushrooms and cook for another 8–10 minutes until they’ve released their moisture and become beautifully caramelized.

Stir in the chopped porcini mushrooms.

3. Toast the farro

Add the farro and stir continuously for about 2 minutes until lightly toasted.

Pour in the white wine and allow it to simmer until almost completely absorbed.

4. Slowly add the stock

Combine the reserved porcini liquid with the warm vegetable broth.

Add about ½ cup at a time, stirring frequently and allowing each addition to be absorbed before adding more.

Continue until the farro is tender but still pleasantly chewy, about 25–30 minutes.

You may not need all of the broth, or you may need a little more depending on your farro.

5. Finish the risotto

Stir in:

• Cashew cream
• Tamari
• Dijon mustard
• Nutritional yeast (if using)
• Frozen peas, spinach, or kale

Cook for another 2 minutes.

Remove the thyme stems.

Finish with the lemon juice, lemon zest, and (if using) the tablespoon of vegan butter or regular butter. Stir gently until glossy and creamy.

Taste and adjust the seasoning with black pepper.

6. Serve

Ladle into warm bowls and finish with:

• Fresh thyme
• Extra lemon zest
• Cracked black pepper
• Freshly grated Parmesan or Easy Vegan Parmesan
• A drizzle of extra virgin olive oil

Serve immediately.