Farro Risotto with Kale and Peas

This is the last day of the Blogging Marathon and with this final day, comes an announcement of an exciting new venture of mine.  As much as I am a personal chef, I am also a food blogger and I learn so much from my fellow food bloggers.  I think the best chefs continue to learn and hone their craft and broaden their knowledge of cuisines, making lots of mistakes along their way.  I believe we learn more from failures than our successes  As much knowledge and culinary skills I possess, there is even more I don't know.

Participating in the Blogging Marathon the last couple of months has taught me so much, especially about Indian food.  I thought I was quite knowledgeable in Indian food, but now I realize how little I know (especially after my first Dosa attempt - more details here).

I really want to learn and master this cuisine, however, I do not want to change the global focus of this blog, so I have decided to launch a new space, where you can all laugh at my attempts at creating authentic, Indian cuisine.  I think one of the hardest things to master are their large variety of breads...with this thought in mind, I have named the new space...From Adai to Dhebra.  To launch this exciting new venture, I am kicking off the space with my very first blogging event.  I hope my fellow bloggers will join me and submit your recipes.

And now to an Italian inspired whole grain recipe...

Although Risotto is traditionally made with short grain Arborio rice, this is a whole grain alternative to still enjoy the buttery, cheesy goodness that is Risotto.  Farro is high in both protein and fiber and is making a comeback in the restaurant scene.  Many high end restaurants are now featuring farro dishes on their menu.  It is a healthier alternative to rice or pasta.

Farro Risotto
2 teaspoons olive oil
1 cup farro
2/3 cup green split peas
3 cloves garlic, crushed
2 cloves garlic, finely chopped
1 onion, finely chopped
1 bunch lacinato kale, chopped (I prefer this variety of kale to curly kale, which is more bitter)
2 vegetable bouillon cubes dissolved in 3 cups water (or 3 cups chicken stock)
2 cups white wine (if you prefer not to use alcohol, just use more of the broth/stock)
1 small handful flat leaf parsley, finely chopped
1 stalk rosemary leaves, finely chopped

1/4 cup Parmesan cheese, grated
3/4 cup Pecorino Romano, grated
    * Please use the fresh cheese and not the powdered stuff that comes in the jar.  The powdered cheese has fillers like flour in it and it really is no comparison to the freshly grated cheese.  I know it is more expensive than the powdered cheese, but the flavor difference is worth it (if you can).  If you live in NY, I suggest going to East Village Cheese - their prices are amazing!


Soak split peas overnight.  Discard water and add fresh water to cover and 3 cloves of crushed garlic.
Bring to a boil.  Reduce to a simmer and cook until tender.  Drain.
In a skillet, heat oil.  Add 2 teaspoons chopped garlic and saute for 1 minutes.  Add kale and saute until wilted. about 3-4 minutes.

In a large pot, heat oil and saute onions until translucent.  Add farro and toast for a few minutes.

Add 1 cup of white wine and cook, stirring frequently, until wine is almost completely absorbed.

Add second cup of white wine, stirring frequently until wine is almost absorbed.  Add stock, one cup at a time, stirring frequently, until all is absorbed.  With the last cup, stir in the cooked split peas and kale.

Once farro is tender and liquid is absorbed, turn off heat and stir in butter and cheeses.  Stir until melted.

Add herbs and salt, as needed.  Stir to combine.  Garnish with more herbs and cheese.

I was so busy this week, learning to cook with spelt and rye berries, as well as farro that I did not even include my favorite whole grain in the week's lineup of Whole Grain Recipes.  So if you love oats and are craving a twist on the classic breakfast cereal, don't forget to see this unique version with pears and pomegranates here.

...and please don't forget to Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14


This recipe is such a balanced meal I am able to contribute it to lots of blogging events:
 Let's Cook Greens

Chef Al Dente's Gimme Green

Spicy Treats' Fiber Rich event

Vidhya's Love Lock Series at Zesty Palette

and Say Cheese

Chef Mireille
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