Farro Risotto with Kale and Feta
Ingredients
The base
-
4
tablespoons
olive oil
-
1
cup
pearled farro
-
4
cups
water
-
1
bay leaf
-
4
strips
lemon peel
-
1/2
teaspoon
smoked paprika
-
3 to 4
sprigs
thyme
-
1
can (15 oz)
crushed tomatoes or diced fresh tomatoes (1 pound)
-
Pinch
crushed red pepper flakes
-
Kosher salt and pepper
to taste
The vegetables
-
1
onion
finely chopped (to yield a heaping cup)
-
4
cloves
garlic, minced
-
5
ounces
kale or chard, leaves removed from stems, finely chopped (about 4 packed cups)
The cheese
-
6
ounces
feta, preferably in brine, cut into 1/2-inch cubes
Instructions
- Heat olive oil in a large sauté pan or pot over medium-high heat, then add onions and garlic, cooking until soft.
- Add farro, thyme, smoked paprika, and red pepper flakes, cooking for one minute to coat the grains.
- Incorporate bay leaf, lemon peel, tomatoes, and water, seasoning with salt. Bring to a boil, then reduce to a simmer.
- Cook for 45 minutes, stirring occasionally, until farro is tender and most liquid is absorbed.
- Remove thyme sprigs, bay leaf, and lemon peel. Stir in half of the greens until wilted, adding water if needed.
- Add the remaining greens and stir until wilted, then fold in feta and season with cracked pepper.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
14g
Total carbohydrates
30g
Total protein
10g
Sodium
500mg
Cholesterol
30mg
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