Sunday, April 26: Farro Risotto with Zucchini, Kale, and Mozzarella (Round 2!)

Farro risotto for dinner! Farro is my favorite grain (used Bob’s Red Mill tonight and it was so chewy and delicious — I typically use a quick-cooking 10-minute kind, and this was noticeably heartier, in a good way!) — and it is especially good when simmered in chicken broth infused with garlic, red pepper flakes, oil and butter, thyme, and lemon zest. This risotto also has shredded zucchini, kale, lemon juice, parm, and fresh mozz cheese that I stirred in at the very end to melt. SO GOOD! On the side: roasted carrots drizzled with cilantro sauce leftover from last night’s samosa wrap dinner.

See original post with farro risotto recipe here. Since I was using Bob’s Red Mill tonight (and not a 10-minute kind), the farro took longer to cook and used more broth to simmer — just keep that in mind, depending on the type of farro you’re using. The other difference here is that I did not use heavy cream, but I did add about 4 ounces or so of fresh mozzarella that I cut up into tiny cubes, then stirred in off-heat to let them melt slightly (not blend in). I also didn’t have wine to use tonight, so I just skipped that step. The final difference is that I used a bunch of Tuscan kale sliced into ribbons for the greens, instead of spinach. The lesson here? Adapt, adapt, adapt!