Photo: Roberto Caruso
Farro is a wheat variety that gives amazing texture to dishes where you’d normally use rice. It’s also a great, neutral backdrop in this easy, one-pot risotto.
1 cup farro
3 tbsp olive oil
1 cup chopped onion
1 tbsp chopped garlic
1 tsp smoked paprika
2 ½ to 4 cups sodium-free vegetable or chicken stock
2 sprigs fresh thyme
1 dried bay leaf
¼ tsp salt
Dash black pepper
1 can white beans, drained and rinsed well
1 cup halved cherry tomatoes
3 cups baby kale or mix of baby kale, chard and spinach
2 tbsp grated Parmesan cheese
Heat a large, heavy saucepan over medium heat. Add farro and toast in hot pan for 3 minutes or until farro is browned and smells nutty. Pour farro into a bowl; set aside.
Add olive oil and onion to pan; sauté for 2 min or until onion begins to soften. Add garlic and smoked paprika; sauté for 1 min longer. Add reserved farro, 2½ cups of the stock, thyme and bay leaf; bring to a boil. Turn heat to medium-low and simmer gently for 30 min, stirring occasionally or until farro is tender but still chewy, adding remaining stock as needed. Farro should be slightly saucy when fully cooked. Discard thyme and bay leaf. Season farro with salt and pepper. Stir in white beans, cherry tomatoes and kale. Cook 2 min longer or until vegetables are wilted. Stir in Parmesan cheese.
Farro can take anywhere from 30 to 45 minutes to cook. Start with 2 ½ cups of stock and add more as needed if it isn't cooked through before the liquid has absorbed.
Photo by Roberto Caruso.
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