24 servings

2 lbs Farro

¼ cup Garlic, minced

½ cup Shallots, minced

½ cup Leeks, minced

4 cups Eggplant, medium diced

2 tbsp Tomato Puree

Matriark Upcycled Vegetable Concentrate (1 cup concentrate mixed with 3.5 qts warm water)

½ cup White Wine

Broccolini, blanched, cut into 1/2 in pieces

1 ½ cups Nutritional Yeast

1. In a rondeau add oil over medium heat. Then add garlic, leeks, shallots and sauté for a minute or so, stirring occasionally.

2. Add the tomato puree, farro, eggplant, sauté for about 3 minutes then deglaze with white wine. Cook for a few minutes for the alcohol to evaporate and the farro to soak up the wine, then pour 1 ½ qt of Matriark vegetable stock, season with salt and pepper. Add additional stock as needed, stirring the farro frequently, which will give it a creamier texture and it will also prevent for the risotto being too watery.

3. Continue cooking for about 20 mins or until farro is soft then add nutritional yeast. Continue cooking for 5 mins.

4. Add in broccolini and cook for 5 more minutes until broccolini is hot.