FARRO RISOTTO

Farro has been around since as far back as 20,000 years ago. This ancient grain is high in fiber and full of complex carbohydrates.

Makes 4 servings (8 cups) Total time: 35 minutes

HEAT:

2 Tbsp. olive oil

1 bunch Swiss chard (2 lb.), stems and leaves separated and chopped

3/4 cup chopped yellow onion

1 Tbsp. minced fresh garlic

1/2 tsp. red pepper flakes

1 cup semi-pearled farro,

rinsed

DEGLAZE:

1/2 cup dry white wine

13/ 4 cups low-sodium vegetable broth

+ more as needed

STIR IN:

1 can plum tomatoes (28 oz.) drained, crushed by hand, and chopped

1/4 cup grated Parmesan

1 Tbsp. fresh lemon juice, optional

Salt and black pepper to taste Grated Parmesan

Chopped fresh parsley

Heat oil in a sauté pan over medium.

Add chard stems and onion; cook until just tender, 3–4 minutes. Add garlic and pepper flakes and cook until fragrant, about 1 minute. Stir in farro until coated with oil and it begins to toast, 1–2 minutes.

Deglaze pan with wine; simmer until nearly evaporated. Stir in 13/ 4 cups broth; bring to a boil. Reduce heat to low and simmer mixture, covered, until farro is tender, about 25 minutes.

Stir in tomatoes and chard leaves; cook until chard wilts, 3–5 minutes, then stir in 1/4 cup Parmesan. If risotto seems too thick, stir in additional broth. Stir in lemon juice and season risotto with salt and pepper.

Top servings with Parmesan and parsley.

Per serving: 356 cal; 9g total fat (3g sat); 8mg chol; 457mg sodium; 46g carb (7g fiber, 7g total sugars); 12g protein