A Southern Grace: risotto notto

May 2, 2017

risotto notto


Farrotto with tomatoes and kale. More farro! More kale!

Here we have further proof of how I so often get hooked on ingredients and/or dishes and continue to make and eat them until I reach the point where I suddenly don't want to make or eat them again for a long while. This is an awesome one-pot dish that could pass for a side dish or a vegetarian entree. It's hearty and nutritious and really couldn't be easier to make! The most taxing components are chopping the onion and stemming and chopping the kale, and that takes all of 5 minutes.

The resulting pot of food is creamy and comforting, and I find that it benefits very much from the addition on feta. You can fold it into the dish or sprinkle it on top at the end. I also like to add a drizzle of balsamic reduction for a little bit of sweetness. Be sure to note that you can add more water if the absorbent farro makes it a little more stiff than you prefer--I almost always do.

This has honestly been an ideal meal for me lately. I don't have to eat a lot of it to feel full, which is good since my stomach has been crushed to approximately the size of a walnut. Plus, the nutrients! The fiber! It's win-win, and for some reason, the presence of tomatoes doesn't lead to an assault of heartburn, and in my current situation, that's no small miracle.

Christmas Farrotto
Based on this recipe
(printable recipe)
Serves 4-6
  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 1 cup pearled farro
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • Pinch crushed red pepper flakes
  • 1 (26-ounce) box or 1 (28-ounce) can crushed tomatoes
  • 3 cups water
  • Salt and black pepper, to taste
  • 5 ounces kale, leaves removed from stems, finely chopped (about 4 packed cups)
  • 4 ounces feta, cubed or crumbled
Heat oil in a large pot over medium-high heat. When it shimmers, add the onions, reduce the heat to medium, season with a pinch of salt, and cook for 8-10 minutes or until soft.
Add the farro, thyme, smoked paprika, and chile flakes, and cook for one minute or until the grains are coated in the spices.
Add the crushed tomatoes and water, season with a pinch of salt, and stir to combine.
Bring the mixture to a boil, then reduce the heat so the mixture is gently simmering, and cook for 45 minutes, stirring every so often to ensure the farro isn't sticking to the bottom of the pan. When ready, the farro should be tender and most of the liquid should be absorbed. You may need to add more water, up to a cup, to reach the desired consistency.
When the farro is cooked, stir in half of the greens until they wilt. Add water if the mixture gets too thick.
Add the remaining greens and stir until they wilt.
Gently fold in the feta and season with salt and fresh cracked pepper, adjusting as needed.


Pamela @BrooklynFarmGirl said...

This is the perfect lumch/dinner!

Kelsie | the itsy-bitsy kitchen said...

I love this bowl of comforting deliciousness! The feta in there is a dream come true :). Hope you have great week, Grace!

Angie's Recipes said...

That's a very comforting and moreish meal. Love that you have used farro here instead of regular risotto rice.

Unknown said...

This looks like a perfect meal. Delicious :)

Juliana said...

I love farro and its nutty texture, and never thought in making into a farroto...very creative Grace...looks delicious with kale.
Enjoy your week :)

Gloria Baker said...

look soo good Grace !!

Pam said...

Healthy, hearty, and DELICIOUS!

All That I'm Eating said...

This looks so lovely, fresh and vibrant. Just my kind of meal.

Adina said...

This sounds like a perfect dish for the weather we are having right now, so comforting. And the addition of feta makes just about any dish better, isn't it?

Unknown said...

Swoon. Feta and kale are such a dreamy pair and in a smoky tomato sauce. What a comforting veggie-filled meal! Glad to hear it’s been gentle on the heartburn for you :)

lisa is cooking said...

This looks delicious! I love everything about it, especially the feta on top.

Pam said...

Sounds goo, Grace and the colors make it even more appetizing!

Amy (Savory Moments) said...

This is a lovely meal/salad. Sounds like you are getting close to baby time! It was so hard to eat at the end with my twins. I just grazed all day long.

Cheri Savory Spoon said...

Love everything about this meal Grace, perfecto!!!

Big Rigs 'n Lil' Cookies said...

This looks so healthy!! Maybe to healthy for my husbands liking. That being said, this would be a good dish for my lunches!

Kate @ Framed Cooks said...

Farro is one of my absolute faves, so you KNOW I will be making this. Hang in there, mama - it's pretty soon now, right? :)

Cecilia said...

Sounds so delicious! Thanks for sharing and have a great weekend!

Beth said...

Whether it's side dish or main dish, this looks fantastic!

Katerina said...

What a fabulous idea! I must definitely try this!

Inger at Art of Natural Living said...

I need to remember this for fall when I am buried in kale and tomatoes!

Panharith said...

This looks delicious!