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Farro Risotto with Kale and Feta

ALEXANDRA'S KITCHEN
15Ingredients
70Minutes
500Calories
Read Directions

Ingredients

US|METRIC
  • 4 tablespoons olive oil
  • 1 onion (finely chopped, to yield a heaping cup)
  • 4 cloves garlic (minced)
  • 1 cup pearled farro
  • 4 sprigs thyme
  • 1/2 teaspoon smoked paprika
  • 1 bay leaf
  • 4 strips lemon peel
  • 1 pinch crushed red pepper flakes
  • 28 ounces crushed tomatoes (can or box, I like Pomi’s finely crushed or Simpson Imports, pictured above)
  • 3 cups water
  • kosher salt
  • pepper
  • 5 ounces kale (or chard, leaves removed from stems, finely chopped, about 4 packed cups)
  • 6 ounces feta (preferably in brine, cut into 1/2-inch cubes)
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    NutritionView More

    500Calories
    Sodium40% DV960mg
    Fat37% DV24g
    Protein33% DV17g
    Carbs20% DV61g
    Fiber48% DV12g
    Calories500Calories from Fat220
    % DAILY VALUE
    Total Fat24g37%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol40mg13%
    Sodium960mg40%
    Potassium1070mg31%
    Protein17g33%
    Calories from Fat220
    % DAILY VALUE
    Total Carbohydrate61g20%
    Dietary Fiber12g48%
    Sugars3g6%
    Vitamin A150%
    Vitamin C110%
    Calcium40%
    Iron35%

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

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