60 mins


60 mins


6 servings

A new play on risotto, made with farro, an ancient grain rich in fiber and minerals. This recipe features a simple technique for leafy green veg taht can be applied to swiss chard, kale, mizuna, spinach, or even beet or turnip greens. Waste less!


  • 2 qt vegetable stock

  • 6 Tbsp butter

  • 1 onion, medium dice

  • 6 cloves garlic, roughly chopped

  • 2 bunches chard (or other hearty leafy green, such as kale)

  • 1.5 c dry white wine

  • 1.5 c parmesan cheese, grated

  • Herbs (use what’s fresh)

  • 1-2 tbsp neutral oil


  1. Prep chard by removing the stems, and separating the leaves and stems. With the leaves, roll them up like a cigar and cut across, called a chiffonade. Cut the stems so they are the same size as the onion, medium dice.
  2. Heat a shallow sauce pan to medium. Add oil. Sautée onions & chard stems, cook until just translucent and starting to brown up a little bit.
  3. In a small pot on the back burner, heat veggie stock until just simmering, remove from heat and cover.
  4. Add farro and chopped garlic to pan. Sautee garlic and toast farro together, this should take about the same amount of time. Both will start to smell aromatic, with a slight nuttiness.

  5. Add white wine to deglaze the pan. With a wooden spoon, scrape whatever brown bits have built up on pan, bringing the deliciousness with it.

  6. Add your stock, reserving 1-2 cups. Simmer your risotto for 30-40 minutes, stirring from time to time.

  7. When your grains have softened and begun to open up a little bit, taste for seasoning. There shouldn’t be too much liquid left. You should be able to run a spoon through the pan and have the farro separate for just a second or two.

  8. Add cheese, chard leaves, herbs, even a squeeze of lemon. Season it how you like it. Thin out with reserved stock for desired consistency. 




Important notice about COVID-19Here