Side Dish

Kale and Beet Farro Risotto is for Side Dish.

Kale and Beet Farro Risotto takes several minutes to prepare.

Kale and Beet Farro Risotto takes several minutes to cook.

Kale and Beet Farro Risotto makes 6 servings.

The ingredients for Kale and Beet Farro Risotto are:

1 pound beets
1/4 cup red wine vinegar
1 tablespoon tarragon
4 teaspoons olive oil, divided
Cooking spray
1 teaspoon minced garlic
6 cups chopped kale (about 1 bunch)
2 cups less-sodium vegetable broth (can sub chicken broth, if desired)
2 cups water
1/2 cup chopped onion
1 cup farro
1/4 cup white wine
1/2 teaspoon salt

Here is how you make Kale and Beet Farro Risotto:

1. Preheat oven to 350?.2. Leave root and 1-inch stem on beets; scrub with a brush. Wrap beets in heavy-duty aluminum foil. Bake at 350? for 1 hour and 15 minutes or until tender. Remove from oven; cool. Trim off beet roots and stems; rub off skins. Cut beets into quarters. Place beets, vinegar, tarragon, and 2 teaspoons oil in a blender. Process until smooth; set aside.3. Heat a large skillet over medium heat. Coat pan with cooking spray. Add garlic to pan; cook 30 seconds, stirring constantly. Add kale to pan; cook 5 minutes or until kale wilts, stirring frequently. Remove kale mixture from pan.4. Bring broth and 2 cups water to a simmer in a small saucepan (do not boil). Keep warm over low heat.5. Heat remaining 2 teaspoons oil in skillet over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until the liquid is absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 40 minutes total). At about 30 minutes, stir in kale mixture (so that kale becomes more tender during the last 10 minutes of cooking). Once all liquid is absorbed, stir in pureed beet mixture and 1/2 teaspoon salt.

The nutritional information for Kale and Beet Farro Risotto is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 233.7

• Total Fat: 4.4 g
• Cholesterol: 0.0 mg
• Sodium: 339.1 mg
• Total Carbs: 38.5 g
• Dietary Fiber: 7.3 g
• Protein: 8.6 g