1

In a small saucepan, add the vegetable broth and keep on low heat.

2

Gently clean the mushrooms with a damp paper towel and roughly tear the cremini and remove the hen of the woods from the base, discarding the base.

3

Heat a dutch oven over medium heat and add the oil. Once hot, add the mushrooms and stir occasionally until softened and slightly browned, season with salt and pepper. Remove and set aside.

4

Lower the heat and add a splash more oil if needed to the pan and then add the shallot. Cook until softened, and then add the garlic and cook for 30 seconds, until fragrant. Add the farro and toss to coat, stirring for one minute.

5

Add the white wine to deglaze, stir often until most of the wine has evaporated.

6

Add ½ cup vegetable broth to the farro at a time and stir often, until cooked through, about 25 to 30 minutes.

7

Once the risotto is almost done, stir in the nutritional yeast and season with salt.

8

Divide onto plates and top with mushrooms and parsley. Enjoy!