Baked Farro Risotto with Mushrooms and Kale Recipe
3 tablespoons extra virgin olive oil, divided
½ cup shallots or onion, chopped
1 ½ cups pearled farro
½ cup white wine
4 cups mushroom stock, heated to a simmer
8 ounces mixed mushrooms such as crimini, oyster and enoki, sliced
½ teaspoon fresh thyme
2 loosely packed cups kale, stemmed and chopped
¼ cup good quality Parmesan cheese
2 tablespoons butter
1 teaspoon fresh lemon juice
Salt & pepper to taste
Preheat oven to 400 degrees F.
While oven is warming, heat 2 tablespoons olive oil on the stovetop in a large dutch oven over medium high heat. Add shallot and sauté until soft, about 5 minutes. Add farro and toss to evenly coat in oil. Add white wine cook for 2 minutes, until absorbed. Add 3 cups of mushroom stock and bring to a boil over high heat.
Cover pot and transfer to preheated oven. Bake at 400 degrees for 20 minutes.
While farro cooks, heat remaining tablespoon of olive oil in a skillet over medium heat. Add mushrooms and sauté, stirring occasionally, until the mushrooms have reduced by half. Add thyme and continue cooking, stirring occasionally, until mushrooms are golden brown in color.
Remove farro from oven and add kale. Stir to combine and return to oven to bake for 10 minutes more, until kale and farro are tender and most of the liquid is absorbed.
Remove farro from oven and stir in mushrooms, parmesan cheese, butter and lemon juice. Stir until cheese is melted. Season to taste with salt and pepper. Serve immediately.