Tuesday, 19 March 2013

Far Out Risotto

I almost always use arborio rice when I make risotto, but not today. Today I found a bag of another grain in the back of one of my cupboards and I thought I would try to make risotto out of it. 

Farro is a great grain; it has four times the amout of fibre as white rice and its complex carbs break down slowly so that you're full all day after eating it. 

Well, actually it's not true when i said was going to make risotto because you need rice to make risotto. I guess that means I'm making farotto!

Kale and Mushroom Farotto - serves 4

1 1/2 cup farro
4 cups chicken or veggie stock, warmed (plus water or additional stock if needed)
1 onion, diced
1 cup mushrooms, sliced
3 cloves garlic, minced
1 tablespoon oil
1 bunch kale, ribs removed and cut into ribbons
1/3 cup Parmesan cheese, grated
Salt and pepper to taste

1. Start by cooking the onion, garlic, and mushrooms in oil in a large pot or saucepan at medium heat until the onion softens, about 5 minutes.

2. Add the farro and toast for about 30 seconds.

3. Gradually add the stock, stirring frequently. Since farro doesn't have as much starch in it, your dinner won't stick to the bottom of the pan as easily as a typical risotto so you won't have to stir as much. However this also means your dish won't be as creamy.

4. Once the farro has soaked up all the liquid it needs to be fully cooked, stir in the kale and cook until the kale wilts, about 2-4 minutes.

5.  Finally stir in the cheese and season to taste with salt and pepper.

6. Spoon into bowls and enjoy!

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