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Farro Risotto with Mushrooms and Tuscan Kale
A FAMILY FEAST12Ingredients
9Hours
280Calories
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Ingredients
US|METRIC
7 SERVINGS
- 1 cup farro (soaked overnight, see Step 1, as well a Notes section below)
- 3 Tbsp. extra virgin olive oil
- 1 cup sweet onion (diced such as Vidalia)
- 4 cups Tuscan kale (chopped, see Notes section below)
- 2 Tbsp. garlic (fresh, minced)
- 1/3 cup white wine
- 1 qt. vegetable broth (make our homemade broth recipe, or use canned)
- 16 oz. white mushrooms (sliced)
- 4 Tbsp. butter
- 1/4 cup grated Parmesan cheese (freshly)
- 1 tsp. kosher salt (only if vegetable stock isn’t too salty)
- 1/2 tsp. freshly ground black pepper
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium1000mg42% |
| Potassium540mg15% |
| Protein8g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber5g20% |
| Sugars3g |
| Vitamin A130% |
| Vitamin C80% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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