Farro Risotto with White Beans and Greens
By Eshun Mott
This article has not been rated yet.
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.
2 ½ to 4 cups
sodium-free vegetable or
, drained and rinsed well
baby kale or mix of baby kale, chard and
- 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.