Farro Risotto with White Beans and Greens
By Eshun Mott
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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.
Ingredients
-
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
Instructions
- 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.
Tip
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.