One-Pot Farro Risotto

Serves 4. Prep time: 10 minutes active; 40 minutes total.

1 1/2 cups farro
2 cups chicken broth
3/4 cup water
1 tablespoon olive oil
1 bunch kale, tough ribs removed, loosely torn
1/2 teaspoon onion powder
1 3.8-ounce can sliced ripe black olives
1/3 cup grated Parmesan cheese
1 teaspoon ground black pepper
Salt to taste


Add farro, chicken broth and water to a large sauté pan or skillet. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 15 to 20 minutes, stirring occasionally. Uncover, add kale, onion powder and olive oil. Continue to cook for 5 to 7 more minutes, stirring occasionally.

Turn off heat. Add olives and Parmesan cheese to the pot, stirring to combine. Add black pepper and salt to taste.

Serving suggestion:
This one-pot meal is sure to please with its super-savory flavors and heartiness. It is cheesy, gooey, satisfying and surprisingly good for you! Add leftover cubed chicken or some seasoned baked tofu to really rev up the protein.