Looking to jazz up your dinner routine with a dish that's not just delicious but also nutritious? Say hello to our Farro and Kale Risotto! This hearty recipe combines the nutty goodness of farro with the vibrant flavors of kale, mushrooms, and more. It's a wholesome flavor fiesta that will make your taste buds sing.



  • 1 cup uncooked farro
  • 1 cup chopped baby portabella mushrooms
  • 2 cups low-sodium chicken stock
  • 2 cups kale, sliced thin
  • ½ cup frozen peas
  • 1 cup chopped onion
  • ⅔ cup white wine
  • 3 cups chopped kale
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 2 tablespoons shredded parmesan cheese
  • 2 teaspoons chopped fresh thyme

Nutrition Facts:

Serving Size: 1
Servings Per Recipe: 4
Amount Per Serving

  • Calories: 176
  • Total Fat: 5.3g (8%)
  • Saturated Fat: 1.2g (6%)
  • Trans Fat: 0g
  • Sodium: 99mg (4%)
  • Total Carbohydrate: 29.7g (9%)
  • Dietary Fiber: 4.5g (18%)
  • Sugars: 20g
  • Protein: 6.6g


Sauté and Simmer: Heat olive oil in a large pan and give garlic, mushrooms, and onions a light sauté. Add in chicken stock, white wine, and farro. Cover with a lid and let it cook for about 40 minutes on medium-low heat.

Pea-sing Out: After 40 minutes, toss in the frozen peas and let them cook for about 3 minutes. Then, add the kale for an additional 2 minutes.

Finish with Flair: Remove the pan from the heat and sprinkle in the parmesan cheese. Season with a pinch of salt and a dash of pepper. Your Farro and Kale Risotto is ready to dazzle your taste buds.


  • Farro is a star in this dish, packed with protein and fiber. It's not just a side; it can shine as its own vegetarian entrée.
  • Feel free to pair this flavorful risotto with your choice of protein, be it chicken or fish, for a complete and satisfying meal.
  • If you're looking for a dish that's as delightful to eat as it is good for you, this Farro and Kale Risotto is a winner. Prepare for a flavor journey that will have you coming back for seconds!
1 of 3