Oven Farro Risotto with Sausage, Mushrooms and Kale

Oven Farro Risotto with Sausage, Mushrooms and Kale
Makes 4
Prep 15 m
Cook 10 m
Bake 30 m

Directions

  1. 1 of 1 In a large Dutch oven with an ovenproof lid, heat 2 tsp olive oil over medium-high. Add 1 sliced red onion and saute 1 minute. Add 8 oz sweet or spicy Italian sausage (casings removed) and cook 1 minute, breaking up meat with a spoon. Add 8 oz sliced mushrooms and cook until they are softened and tender, 8 minutes. Add 1 cup pearled farro, 2 1/2 cups low-sodium chicken broth, 2 tbsp lemon juice and 1/2 tsp salt. Stir and bring to a boil over high. Cover and bake at 400 degrees for 20 minutes. Remove from oven and add 4 packed cups stemmed, chopped kale. Cover and bake until farro is just tender, 10 minutes. Stir well. Serve in shallow bowls with Parmesan to grate over top.
Nutrition Information for Oven Farro Risotto with Sausage, Mushrooms and Kale
Servings Per Recipe: 4
Per Serving: 10 g Fat, total, 3 g sat. fat, 53 g carb., 9 g fiber, 375 kcal cal., 24 g pro., 757 mg sodium, 6 g sugar