Farro Risotto with Kale and Cranberries
By Recipe developed for Sur La Table’s Cooking Classes
Farro Risotto with Kale and Cranberries
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 4 servings
- 1 cup farro, semi pearled or split, rinsed
- 2 cups boiling water
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil, divided
- 2 medium shallots, peeled and minced
- 2 cloves garlic, peeled and finely minced
- 1 teaspoon minced fresh oregano
- ½ cup dry white wine
- 5 cups hot vegetable broth
- 1 garlic clove, thinly sliced
- 4 ounces kale, preferably Tuscan, center stems removed and cut into ½-inch pieces
- ½ cup dried cranberries
- 1 teaspoon lemon zest
- Kosher salt and freshly ground black pepper
To prepare the farro risotto: In a large, heatproof bowl, pour boiling water over farro and cover. Allow to soak for about 20 minutes.
In a large sauté pan, heat butter and 1 tablespoon olive oil over medium heat. Add the shallots and cook until translucent, about 2 minutes. Add garlic, using a wooden spoon to stir, and cook until fragrant, approximately 30 seconds. Stir in the fresh oregano.
Add the drained farro to the pan, stirring to coat the grains in the fat, about 2 minutes. Add the white wine to deglaze the pan, reduce the heat to low and stir until the wine has evaporated.
Begin adding the broth in 1 cup intervals, stirring well with each new addition and adding the additional broth as the pan becomes dry. After approximately 3 cups of broth have been added, taste farro for doneness. It should be chewy, yet tender. Add additional stock as needed.
To cook kale: In a large nonstick skillet, add the remaining olive oil and when shimmering, add the add the garlic and cook until fragrant, about 60 seconds. Add the kale and cook until wilted, about 5 minutes. Taste and adjust seasoning with salt and pepper.
Stir the kale and cranberries into the farro risotto and continue to cook until warmed through, about 4 minutes. Stir in the lemon zest, taste and adjust seasoning with salt and pepper
To serve: Divide the risotto between 4 warmed pasta bowls and serve immediately.
In a large sauté pan, heat butter and 1 tablespoon olive oil over medium heat. Add the shallots and cook until translucent, about 2 minutes. Add garlic, using a wooden spoon to stir, and cook until fragrant, approximately 30 seconds. Stir in the fresh oregano.
Add the drained farro to the pan, stirring to coat the grains in the fat, about 2 minutes. Add the white wine to deglaze the pan, reduce the heat to low and stir until the wine has evaporated.
Begin adding the broth in 1 cup intervals, stirring well with each new addition and adding the additional broth as the pan becomes dry. After approximately 3 cups of broth have been added, taste farro for doneness. It should be chewy, yet tender. Add additional stock as needed.
To cook kale: In a large nonstick skillet, add the remaining olive oil and when shimmering, add the add the garlic and cook until fragrant, about 60 seconds. Add the kale and cook until wilted, about 5 minutes. Taste and adjust seasoning with salt and pepper.
Stir the kale and cranberries into the farro risotto and continue to cook until warmed through, about 4 minutes. Stir in the lemon zest, taste and adjust seasoning with salt and pepper
To serve: Divide the risotto between 4 warmed pasta bowls and serve immediately.