By alexandracooks.com
Farro Risotto with Kale and Feta
Instructions
Prep:15minCook:50min
Adapted from the barley risotto with marinated feta in Yotam Ottolenghi's Jerusalem.
Updated at: Tue, 16 Dec 2025 07:11:15 GMT
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Ingredients
4 servings
4 tablespoonsolive oil
1onion
finely chopped, to yield a heaping cup
4cloves garlic
minced
1 cuppearled farro
3 sprigsthyme
½ teaspoonsmoked paprika
1bay leaf
4 stripslemon peel
crushed red pepper flakes
1 x 15 ozcan crushed tomatoes
or one pound of diced fresh tomatoes
4 cupswater
kosher salt
to taste
pepper
to taste
5 ounceskale
or chard, leaves removed from stems, finely chopped
6 ouncesfeta
preferably in brine, cut into 1/2-inch cubes
Instructions
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