dish
Farro-Kale Risotto

6
Serves
216
Calories
14
Nutrients
10
Vitamins

Ingredients

1 medium onion , chopped
3 cloves garlic , chopped
2 tablespoons olive oil
2 tablespoons corn oil margarine
8 ounces farro
1/2 cup white wine
5 cups beef stock, heated
3/4 pound kale , trimmed and chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 pound manchego cheese , shaved (optional)

Cooking Instructions

1. Sauté the onions and garlic in olive oil until softened. Add the butter and farro, and stir until well-coated. Then add the wine and bay leaf, and reduce the liquid by half, stirring.

2. Add 1 cup on the hot beef stock and stir. With the heat on low, stir occasionally and add beef stock by the cupful, as needed, as the farro absorbs the liquid. Continue until the farro is tender and approximately all 5 cups are used. This will take approximately one hour.

3. Ten minutes before serving, stir in the chopped kale and leave on very low heat for about 10 minutes. The "risotto" is then ready to serve. If desired, top with shaved manchego cheese.

Serving Size: about 3/4 cup

Nutrition Information

Number of Servings: 6
Serving Size
0
Calories
216
Protein
9 g
Total Carbohydrate
29 g
Dietary Fiber
8 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
2 g
Total Fat
9 g
Saturated Fat
2 g
Monounsaturated Fat
5 g
Polyunsaturated Fat
2 g
Trans Fatty Acid (tfa)
1 g
Cholesterol
10 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
16 %
Percent Calories from Carbohydrate
53 %
Percent Calories from Fat
37 %
Vitamin A
537 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
3 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
71 mg
Vitamin D
0 IU
Folate
21 mcg
Vitamin E
1 IU
Vitamin K
0 mcg
Pantothenic Acid
0 mg
Calcium
104 mg
Iron
3 mg
Phosphorus
253 mg
Potassium
659 mg
Sodium
422 mg
Zinc
0 mg