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!


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.)Β Β 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
Prep time
Cook time
Total time
This makes 4 small servings or 2-3 large servings.
Recipe type: Dinner
Cuisine: Vegetarian
Serves: 4
  • 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
  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!
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!

Risotto dark copy

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?


  1. Mmm I’m a fan of anything with pine nuts!

  2. I love farro! It has such a great texture. I’ve needed to tune my piano for an embarrassingly long time, now, but just haven’t gotten around to it. Now the damper pedal’s not working right either, so I basically never play. πŸ™

    • Ah! Ours doesn’t work either but at least all the keys do and now it’s in tune! Come over and we will play a duet πŸ˜‰

  3. I love risotto! I make traditional risotto a lot, but I also love experimenting with making it with different whole grains. I’ve tried it with barley and quinoa in the past and both were good. I need to try out farro next!

  4. I’ve never personally made risotto but this looks like a hit and pretty easy. I like all of the ingredients so I think it would be a win.

  5. I’m very interested in trying this recipe since I do love me some risotto πŸ™‚ Thanks for sharing it looks delish! Have a great weekend Liz! -Iva

  6. I’m crazy about risotto! I make it about once a week with pesto and chickpeas! I’ll have to try this one too πŸ™‚

  7. I’ve never mad risotto myself but I love it! I usually get Lundberg Farm’s box versions or at a restaurant, but it seems easy! I want to give it a go πŸ™‚

  8. Yum! I absolutely LOVE risotto. The recipe I always make doesn’t use heavy cream but just arborio rice, mushrooms, chicken/vegetable broth, some seasonings, and a little Parmesan cheese stirred in at the end. Using farro sounds like a great way to up the nutrition factor πŸ™‚

  9. I can’t believe this, but I’ve never made risotto… but this recipe looks awesome! I also love pine nuts. Yum!

  10. This farro recipe looks delicious! I’ve only ever had it as a sweet dish – served cold like cold oatmeal, with milk and fresh berries! Thanks for sharing. I miss playing the piano…it’s at my dad’s house but I’m considering having it moved down to Cville!

  11. I’ve never had risotto- but this looks incredible!!


  1. […] together. I started getting hungry for lunch and decided to try another farro recipe. I loved this kale and pine nut faux risotto so I thought I’d try something similar but with a tomato base. I wanted to keep it vegan so I […]

  2. […] be great with some pine nuts sprinkled on top as well. The flavors reminded me a little bit of the farro risottoΒ I made a few weeks ago, but with a different […]

Speak Your Mind


Rate this recipe: