Grain Risotto with Kale

Ingredients

• 200 g farro
• 150 g wheat groats
• 4 Carrots
• 250 g fresh kale
• 2 Spring Onions
• 1 Garlic clove
• 2 tbsp olive oil
• 100 ml dry white wine
• 800 ml vegetable broth (add more if needed)
• Salt
• Pepper (freshly ground)
• nutmeg
• a splash of lemon juice
• 4 tbsp freshly grated Parmesan (30% fat in the tub) for topping

Instructions

1. 1.

   Rinse the farro and wheat groats and soak them overnight covered with water.

2. 2.

   On the next day, peel and finely dice the carrots. Strip the kale leaves, wash, dry, strip off thick stems, and roughly chop. Wash, trim, dry, and slice the spring onions into thin rings. Peel and finely mince the garlic.

3. 3.

   Heat oil in a pot and briefly sauté the carrots, garlic, and spring onions. Add the drained farro and wheat groats, sauté for a moment, then deglaze with wine. Let it absorb almost all liquid, then add some broth so everything is just covered. Stir continuously, letting the grains absorb liquid and adding more broth as needed.

4. 4.

   Continue this process until all broth has been absorbed and the risotto is cooked. It should still have a slight bite (about 25 minutes). Ten minutes before the end of cooking, stir in the kale to wilt it with the risotto. Season the finished dish with salt, pepper, a pinch of nutmeg, and a splash of lemon juice, then serve on preheated plates topped with freshly grated Parmesan.