Alexandra's Kitchen · by Alexandra Stafford★ 4.8
Farro Risotto with Kale and Feta
NUTRITION · PER SERVING65M COOK
CAL 23%·PRO 33%
CARBS 50G42% OF CAL
9G FIBER0G ADDED7G INTRINSIC33G OTHER7G TOTAL SUGAR
FAT 26G50% OF CAL
9G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Mediterranean risotto made with farro instead of rice, featuring sautéed kale, tomatoes, and crumbled feta cheese. Rich and earthy with briny cheese, it's a vegetarian main course that feels substantial and elegant.
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View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 tablespoons olive oil
- 1 onion, finely chopped, to yield a heaping cup
- 4 cloves garlic, minced
- 1 cup pearled farro
- 3 to 4 sprigs thyme
- 1/2 teaspoon smoked paprika
- 1 bay leaf
- 4 strips of lemon peel
- Pinch crushed red pepper flakes
- one 15-oz can crushed tomatoes or one pound of diced fresh tomatoes
- 4 cups water
- Kosher salt and pepper to taste
- 5 ounces kale or chard, leaves removed from stems, finely chopped (about 4 packed cups)
- 6 ounces feta, preferably in brine, cut into 1/2-inch cubes
At a glance
PER SERVING · TIME 65M
CAL 23%·PRO 33%
CARBS 50G42% OF CAL
9G FIBER0G ADDED7G INTRINSIC33G OTHER7G TOTAL SUGAR
FAT 26G50% OF CAL
9G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 50m
- Sodium
- 849mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 782mg
- Calcium
- 366mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 849MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.