Farro Risotto with Kale and Pine Nuts

This Farro Risotto is a healthier twist on traditional risotto with more protein & fiber, but no heavy cream!

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Earlier this week, I bought farro without really knowing what I was going to do with it. My original plan was to use it in a salad but when I came home from work on Wednesday, the idea of eating a salad wasn’t really getting me excited. (What? Not excited about salad? I know.)  My thoughts wandered to risotto and I figured… why not? Farro has more protein and fiber than rice so it seemed like a fun alternative! I also played around with a substitute for heavy cream since that tends to be an ingredient in traditional risotto. Luckily, it all worked out and we ended up with a delicious and filling risotto for dinner!

farro risotto

Farro Risotto Recipe

Farro Risotto with Kale and Pine Nuts
Author: 
Recipe type: Dinner
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This makes 4 small servings or 2-3 large servings.
Ingredients
  • 2 tbsp olive oil
  • 1 small white onion
  • 3 cloves garlic
  • 1½ cups farro
  • 4 cups water
  • ¾ tsp salt
  • ½ cup almond milk or skim milk
  • ¼ tsp cornstarch
  • ½ cup shredded parmesan cheese
  • 2 tbsp butter
  • ½ cup chopped kale, stems removed
  • 2 tbsp pine nuts
Instructions
  1. Heat the oil in a large pan over medium-high heat.
  2. Dice the onion and add to the oil. Cook for 3-5 minutes or until it begins to soften.
  3. Mince the garlic and add to your pot. (I actually used a garlic press for this, but if you don’t have one, mincing will work.)
  4. Add in the farro and stir until the grains are coated with oil.
  5. Turn the heat down to medium and add 1 cup of water and stir continuously until the farro absorbs the water.
  6. Continue adding remaining cups, until it as all been absorbed by the farro.
  7. In a small dish, whisk together the almond milk and cornstarch.
  8. Slowly add the almond milk mixture to the farro and continue cooking over low heat.
  9. Add in the salt, butter, and parmesan cheese until the cheese has completely melted.
  10. Stir in the kale and cook for 2 more minutes, or until the kale has turned bright green and just begun to wilt slightly.
  11. Remove from heat and divide into bowls.
  12. Top with pine nuts and serve!
Notes
The cornstarch helps thicken the almond milk (so it’s a little more like cream) but if you don’t have it, don’t worry about it. It should still work just fine!

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We ate our bowls of risotto on the floor of the sunroom, attempting to get a bit of peace and quiet. The piano tuners have been at our house 4 out of the last 8 days, working on our piano. It needed a bit of work, (ok, a lot of work) but now it’s in tip top shape and ready to be played! Still, listening to the sound of someone tuning a piano isn’t exactly musical, so we were escaped upstairs and start on the new season of The Newsroom while enjoying our dinner. Maybe not the most traditional setting for risotto, but you do what you can.

I’ll definitely be making this recipe again as it was super filling and it’s also quite budget friendly. The leftovers reheated well for lunch, so I’d certainly think about making a double batch next time.

Have you ever made risotto?

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