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
- 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.
- 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.
- In a small pot on the back burner, heat veggie stock until just simmering, remove from heat and cover.
- 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.
- 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.
- Add your stock, reserving 1-2 cups. Simmer your risotto for 30-40 minutes, stirring from time to time.
- 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.
- Add cheese, chard leaves, herbs, even a squeeze of lemon. Season it how you like it. Thin out with reserved stock for desired consistency.