When it comes to kale, I'm rather picky about how I prepare it. I'll only eat it raw on occasion and when it's cooked, it can't be overly soft. This kale risotto sits in the middle on my kale scale, making it perfect. I've tried numerous grains in risottos and I keep coming back to farro. Pearled farro provides just the right amount of chewiness while creating a bit more warmth in the overall dish. Also, now is a good time to try your hand at making your own ricotta!
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A take on the traditional risotto using farro in place of rice and ricotta for extra creaminess. Works well with kale, chard, or spinach!
Tips and Tricks: To prepare leeks, remove green part of leek and cut leek in half lengthwise. Set cut side down, cut 1/8" half moons, and place in a bowl. Cover leeks with water and swish around to remove dirt. Drain before using.
Stock up: Get the pantry ingredients you will need: farro, kale, vegetable broth
Plan ahead: Find this recipe in the Naturally Ella Real Plans meal planning upgrade
Nutrition: See the information.
I could list endless variations for this kale risotto but I want to urge you to make it as is the first time around. The farro melds perfectly with the smoked cheese and fresh kale- I could eat this every day. However, a few ideas for you to play around with:
Vegan: While the smoked cheese adds flavor, it's the ricotta that creates the creaminess. If you're looking to make this vegan, leave out the smoked cheese and use your favorite vegan ricotta (make your own or my favorite store-bought one).
Greens: When it comes to risottos, I like the heartier greens that can stand up to heat. If you're looking to switch out the kale, try chard or even collards.
Herbs: This kale risotto is the perfect start for adding herbs. Rosemary, dill, or parsley would be a nice addition.
As mentioned, I like kale cooked enough to be tender but not so that it's extremely soft. My favorite kale recipes are usually have kale cooked just for a couple of minutes, no longer. If you're like me, a few options:
Coconut Kale with Turmeric Rice
Noodles with Kale and Spicy Rhubarb Sauce
Kale and Feta Galette
Never have tried farro in risotto before! But its chewy texture and hearty taste does make me think it'd be the perfect grain to use- thanks for sharing, will need to try that out!
New, Innovative & I like it. Thanks for Sharing 🙂
This was so good. I made it with thyme, some shallots, and sprinkled a few pumpkin seeds for good measure then added lemon juice & zest. Fantastic!
Another fabulously delicious and nutritious thing that I'm dying to try
Hi Erin - this looks insanely good. Thank you for sharing! What would you recommend subbing the wine with? White vinegar? Just 1/4 cup more vegetable broth? Thank you! 🙂
Yes- the wine is to really just help deglaze the pan but a little extra broth will help.
I've been making this recipe for at least a year or longer. It's very delicious and healthy. I also leave out the wine (since I never have it in the house) and just use extra broth. Thanks so much for sharing a delicious and healthy meal.