Farro Risotto with Mushrooms and Kale

I mentioned the other day that we are struggling a little with quarantine. We miss being able to come and go as we please. We are bummed about missing school and our big family Easter camping trip. 

More than that, we are scared. We are scared that the news keeps saying Michigan is the current epicenter of the virus. We are scared that one of us will get it while buying supplies. We are scared I will be required to head back to the hospital before my doctors run the EMG tests. We are scared, and there is very little we can do. 

I handle stress and fear by cooking. I still had the rest of the farro I used last week, so decided to make a risotto with mushrooms and kale. It’s a little time consuming, but time seems to be in abundance right now. And it was totally worth it to create this creamy side dish. 

It was a perfect replacement for stuffing when we did quarantine Thanksgiving. I am well aware this is the wrong time of year and maybe not the most traditional dishes, but our house needed to physically count our blessings and refocus on what we have. 

If you are struggling, I recommend that you and your family pull out an uplifting tradition to help get you through. Here’s my risotto recipe.

Farro Risotto with Mushrooms and Kale


  • 1 1/2 c dry farro
  • 3 TBSP olive oil
  • 1 medium onion, chopped
  • 2 c kale, chopped
  • 2 TBSP garlic, minced
  • 1/3 c white wine
  • 3 c vegetable broth
  • 16 oz sliced mushrooms
  • 4 TBSP butter
  • 1/4 c grated Parmesan cheese
  • 1 tsp kosher salt
  • 1 tsp freshly ground pepper


  1. Soak farro overnight in two cups of water. Drain just before ready to prepare the risotto. 
  2. Heat oil in a large saucepan over medium heat. Add the onions and cook 3 minutes. 
  3. Add the farro and cook for 3 more minutes. 
  4. Add the kale and garlic and cook for another 3 minutes. 
  5. Then add the white wine. Cook until the wine evaporates, stirring occasionally to keep the farro from sticking. 
  6. Stir in the vegetable broth 1/2 cup at a time, waiting to add the next 1/2 cup until all the liquid is absorbed. 
  7. After adding 1 1/2 cups of broth, add the mushrooms. 
  8. Continue adding the rest of the broth, until all 3 cups are absorbed. 
  9. Remove the saucepan from the heat. Stir in the butter and Parmesan. Salt and pepper to taste. Serve immediately. 

Serves 8

My husband always finds stuffing to be dry, but loved this recipe. The risotto was creamy and had a great, earthy flavor that complimented our turkey beautifully. We had a wonderful family dinner, and now we don’t have to cook for a few days, because unlike Thanksgiving we kept all the leftovers. 
I hope this post finds everyone healthy and in positive spirits. 

We are praying for us all. 

Best wishes, 


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