Indulge in a bowl of comfort with our delightful Kale Risotto with Farro, a dish that transforms simple ingredients into a culinary masterpiece! This Italian-inspired recipe is not just a feast for the eyes but also a celebration of flavors and textures. With the nutty goodness of farro and the vibrant freshness of kale, you'll be amazed at how quickly you can whip up this nutritious meal in just 40 minutes. Whether you're looking to impress guests or simply treat yourself to a cozy dinner, this risotto is sure to become a staple in your kitchen. Ready to dive into a creamy, dreamy dish that’s both wholesome and satisfying? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup farro
- 4 cups vegetable broth
- 1 cup kale, chopped
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1/2 cup grated parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Rinse the farro under cold water to remove any impurities. Chop the kale into small pieces, dice the onion, and mince the garlic.
- In a medium saucepan, bring the vegetable broth to a simmer over medium heat. Once simmering, reduce the heat to low to keep the broth warm while you prepare the risotto.
- In a large skillet or pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the skillet and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
- Stir in the rinsed farro and cook for about 1-2 minutes, allowing it to toast slightly and absorb the flavors from the onion and garlic.
- Begin adding the warm vegetable broth to the farro mixture, one ladle at a time. Stir frequently, allowing the farro to absorb the liquid before adding more. Continue this process for about 25 minutes or until the farro is tender but still has a slight bite (al dente).
- About 5 minutes before the farro is done cooking, add the chopped kale to the skillet. Stir it in and let it wilt down into the risotto.
- Once the farro is cooked to your liking and the kale is tender, remove the skillet from heat. Stir in the grated parmesan cheese, mixing well to combine. Season with salt and pepper to taste.
- Let the risotto sit for a minute or two to thicken slightly before serving. Serve warm, garnished with additional parmesan cheese if desired.
Tips
- Prep Ahead: To save time, chop your onion, garlic, and kale in advance. This will streamline the cooking process and make it easier to focus on creating that creamy risotto.
- Toast the Farro: Don’t skip the step of toasting the farro! It enhances the nutty flavor and adds depth to your dish. Just a minute or two in the skillet makes a big difference.
- Add Broth Gradually: The key to a perfect risotto is patience. Add the warm vegetable broth one ladle at a time and stir frequently. This helps the farro release its starch, giving you that creamy texture without any heavy cream.
- Taste as You Go: Keep tasting the farro as it cooks to ensure it reaches your preferred level of doneness. It should be tender but still have a slight bite (al dente).
- Finish with Cheese: For a rich, savory finish, stir in the grated parmesan cheese just before serving. It not only enhances the flavor but also adds a lovely creaminess to the risotto.
- Garnish for Presentation: Don’t forget to garnish with extra parmesan and a drizzle of olive oil before serving. It adds a touch of elegance and makes your dish even more appetizing!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 10g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 10mg
