KALE AND FARRO RISOTTO

My daughter, Carrie, and her family love farro’s chewy texture and nutritional goodness. They developed this risotto recipe for the pressure cooker, and we all loved the results and the rich flavor of the kale. If you aren’t fond of kale, however, Swiss chard leaves make a nice substitute.

MAKES: 4 TO 5 CUPS

INGREDIENTS:

• 4 tablespoons unsalted butter
• 1 medium shallot, finely chopped
• 2 garlic cloves, minced
• 2 cups thinly sliced kale
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup farro, rinsed and drained
• 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
• 2 1/2 cups chicken stock or store-bought chicken broth
• 1/4 cup finely grated Parmigiano-Reggiano cheese

INSTRUCTIONS:

1. Melt 2 tablespoons of the butter in the pressure cooker over medium-high heat.
2. Add the shallot and garlic and sauté for 2 minutes, or until the shallot softens.
3. Add the kale and sauté for 1 minute to coat with the butter and garlic mixture.
4. Season the kale with the salt and pepper.
5. Add the farro and wine. Cook until the wine has almost completely evaporated and there is only a thin film on the bottom of the pot.
6. Pour in the stock.
7. Lock the lid in place and cook at high pressure for 12 minutes.
8. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
9. Taste the farro. If it is still not tender, lock the lid in place and let the farro steam for 5 minutes.
10. Remove the lid and stir in the remaining 2 tablespoons of butter and the cheese.
11. Serve immediately