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: Wed, 20 Nov 2024 10:32:40 GMT
Nutrition balance score
Great
Glycemic Index
51
Low
Glycemic Load
26
High
Nutrition per serving
Calories474.8 kcal (24%)
Total Fat25.1 g (36%)
Carbs51.3 g (20%)
Sugars6.6 g (7%)
Protein16.6 g (33%)
Sodium888.1 mg (44%)
Fiber9.1 g (33%)
% Daily Values based on a 2,000 calorie diet
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
pound of diced fresh
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
View on alexandracooks.com
↑Support creators by visiting their site 😊
Notes
2 liked
0 disliked
There are no notes yet. Be the first to share your experience!
