Kale Risotto with FarroKale Risotto with Farro

Kale Risotto with Farro is a Mediterranean main course. One serving contains 461 calories, 16g of protein, and 12g of fat. This recipe serves 2. For $2.67 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. This recipe from Naturally Ella requires olive oil, milk ricotta, wine, and salt. 165 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. Overall, this recipe earns an amazing spoonacular score of 98%. Users who liked this recipe also liked Farro Risotto with Acorn Squash and Kale, Farro and Kale Risotto with Roasted Tomatoes, and Farro Risotto with Mushrooms and Tuscan Kale.

Ingredients

Cooking Instructions

1. 01

   In a sauce pan, bring water and vegetable broth to a boil, reduce to a simmer, and let sit while making the risotto.

2. 02

   Heat a medium pan with high sides over medium-low heat.

3. 03

   Add in olive oil, followed leeks. Cook, stirring often, until the leeks are tender, 6 to 8 minutes. Stir in the garlic, cooking for one minute more.Stir in the farro and cook for one minute, letting farro toast.

4. 04

   Add in the wine and black pepper. Continue to cook for about 2 minutes until most of the wine has cooked away.

5. 05

   Add 1/2 cup of the stock and stir.

6. 06

   Let risotto cook until nearly all the stock broth has been absorbed.

7. 07

   Add another 1/2 cup and let absorb again, repeating the add broth/let absorb, stirring frequently, until the farro is tender, 40 to 50 minutes.Once farro is tender but there's still a bit of liquid left, add in the shredded kale. Stir and cook for 2 to 3 minutes until kale has wilted. Measure in the ricotta and smoked cheese, continuing to stir and cook until cheese has melted.

8. 08

   Remove from heat, taste, and add salt as desired.