Vegan Farro Risotto

Preheat oven to 400ºF. Place sunchokes and shiitake mushrooms in a single layer on a foil lined baking sheet. Toss with 1 tablespoon of olive oil and season with salt and pepper. Roast for about 15–20 minutes (mushrooms may finish roasting before sunchokes). Remove from oven, transfer to a bowl and set aside.

Heat broth to a simmer in a medium saucepan, then lower heat so that the stock just stays hot.

Heat remaining 2 tablespoons of olive oil in a heavy-bottomed saucepan over medium heat. Add shallot and garlic and sauté for 2–3 minutes or until translucent. Add farro to the pot and stir so that the grains are coated with the oil. Sauté for another minute or so, until farro is lightly browned and imparts a nutty aroma.

Add wine and miso paste and continue to cook while stirring until the liquid is fully absorbed. Add a ladle of simmering stock to the farro, stirring often, until liquid is fully absorbed. When farro appears almost dry, add another ladle of stock and repeat the process, adding stock, a ladleful at a time, for about 20–30 minutes or until the grains are al dente—tender but still firm to the bite.

Before adding the last ladle of broth, stir in the nutritional yeast and Swiss chard. Continue to cook until the last of the broth is absorbed. The farro should have a slightly creamy consistency. Stir in the reserved sunchokes and mushrooms, season to taste with salt and pepper, and finish with a squeeze of lemon juice just before serving.