[[ recipeID=recipe-7kfwup8mh, title=Farro and Kale Risotto ]]

Farro and Kale Risotto

Servings: 4

Keywords: farro, kale

  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins




  • 1 cup uncooked farro
  • 1 cup chopped baby portabella mushroom
  • 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


  1. In a large pan place olive oil and lightly sauté the garlic, mushrooms, and onion. Add chicken stock, wine, Farro. Place the lid and cook for about 40 minutes on medium low. Add peas and cook for about 3 minutes and then the kale for 2 minutes. Remove from the heat, add parmesan and slat and pepper. Click for larger image

Nutrition Facts

Serving Size: 1

Serving Per Recipe: 4

Amount Per Serving
Calories 176
% Daily Value*
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

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


Farro is one of my favorite grains - high in protein and fiber. This dish can be served as it’s own vegetarian entrée or as a side with chicken or fish.