Farro Risotto with Kale and Feta

Name: Farro Risotto with Kale and Feta
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Cuisine: Italian
Ingredients: 4 tbsp Olive Oil (4 tablespoons olive oil); 1 cup Yellow Onion (1 onion, finely chopped, to yield a heaping cup); 4 cloves Garlic (4 cloves garlic, minced); 1 cup Pearled Farro (1 cup pearled farro); 3 sprig Thyme (3 to 4 sprigs thyme — up to 4); ½ tsp Smoked Paprika (1/2 teaspoon smoked paprika); 1 piece Bay Leaves (1 bay leaf); 4 pieces Lemon Zest (4 strips of lemon peel); 0 pieces Red Pepper Flakes (Pinch crushed red pepper flakes); 1 pinch Crushed Tomatoes (one 15-oz can crushed tomatoes or one pound of diced fresh tomatoes); 4 cup Water (4 cups water); 0 pieces Kosher Salt (Kosher salt and pepper to taste); 5 oz Kale (5 ounces kale or chard, leaves removed from stems, finely chopped (about 4 packed cups)); 6 oz Feta Cheese (6 ounces feta, preferably in brine, cut into 1/2-inch cubes)

A hearty Italian-inspired risotto using pearled farro, slow-simmered with tomatoes, kale, and feta cheese for a nutritious vegetarian main course.

65 minItalian

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Pescatarian
Halal

Ingredients

For 4 servings

Olive Oil4 tbsp · 4 tablespoons olive oil
Yellow Onion1 cup · 1 onion, finely chopped, to yield a heaping cup
Garlic4 cloves · 4 cloves garlic, minced
Pearled Farro1 cup · 1 cup pearled farro
Thyme3 sprig · 3 to 4 sprigs thyme — up to 4
Smoked Paprika½ tsp · 1/2 teaspoon smoked paprika
Bay Leaves1 piece · 1 bay leaf
Lemon Zest4 pieces · 4 strips of lemon peel
Red Pepper Flakes0 pieces · Pinch crushed red pepper flakes
Crushed Tomatoes1 pinch · one 15-oz can crushed tomatoes or one pound of diced fresh tomatoes
Water4 cup · 4 cups water
Kosher Salt0 pieces · Kosher salt and pepper to taste
Kale5 oz · 5 ounces kale or chard, leaves removed from stems, finely chopped (about 4 packed cups)
Feta Cheese6 oz · 6 ounces feta, preferably in brine, cut into 1/2-inch cubes

Make it mine in the app

Steps

1Heat the 4 tablespoons of the olive oil in a large sauté pan or pot over medium-high heat. When it shimmers, add the onions and garlic, reduce the heat to medium, season with a pinch of salt, and cook for 5 minutes or until soft.
2Add the farro, the thyme, smoked paprika, and chile flakes, and cook for one minute or until the grains are coated in the spices. Add the bay leaf, lemon peel, crushed or fresh tomatoes, and 4 cups of water. Season with a pinch of salt. Stir to combine. Bring the mixture to a boil, then reduce the heat so the mixture is gently simmering, and cook for 45 minutes, stirring every so often to ensure the farro isn't sticking to the bottom of the pan. When ready, the farro should be tender and most of the liquid should be absorbed. Taste. If your crushed tomatoes contain salt, you might not have to add much here. I consistently add about a teaspoon of kosher salt, but I like salt, so adjust to taste. (Note: you may need to add water to thin it out at the end — each time I've made this, I've thinned it out with an additional cup of water, added incrementally.)
3When the farro is cooked, remove the thyme sprigs, bay leaf, and lemon peel, and discard. Stir in half of the greens until they wilt. Add water if the mixture gets too thick. Add the remaining greens and stir until they wilt. Gently fold in the cubes of feta. Season with fresh cracked pepper. Taste and adjust as needed