Farro Risotto with Mushrooms & Greens

Guests who choose to wander around Oak Hill Café in Greenville, South Carolina, know that chef David Porras has his own farm out back. This dish is a tasty way he uses up stems from leafy greens, flowers from bolted herbs, and other odds and ends from his copious beds.

Greens & Groats Risotto
Photo: Greg DuPree
Active Time:
50 mins
Total Time:
1 hr


  • 1 cup oat groats, rinsed

  • Pinch of salt plus 1/2 teaspoon, divided

  • 1 cup pearled or semi-pearled farro

  • 1 bunch greens, such as kale or chard

  • 3 tablespoons extra-virgin olive oil

  • ¼ cup minced shallots

  • 2 cups shiitake mushrooms, stemmed, sliced

  • 2 cups low-sodium vegetable broth

  • 1 tablespoon light miso

  • ½ cup shredded aged Gouda cheese

  • 2 tablespoons unsalted butter

  • teaspoon ground white pepper

  • Sliced hakurei turnips & edible flowers for garnish


  1. Bring a large pot of water to a boil. Add groats and a pinch of salt; cook for 10 minutes. Add farro; cook until both grains are tender and soft, 20 to 25 minutes more. Drain; set aside.

  2. Meanwhile, separate stems from greens. Dice the stems and chop the greens.

  3. Heat oil in a large skillet over medium heat. Add shallots and cook, stirring occasionally, until starting to brown, about 4 minutes. Add shiitakes and the greens stems; cook, stirring occasionally, 3 to 5 minutes. Add the chopped greens in batches and cook, stirring, until softened, 3 to 5 minutes. Transfer half the mixture to a small bowl and cover to keep warm.

  4. Stir the cooked groats and farro, broth and miso into the pan. Adjust heat to maintain a simmer and cook until the liquid is reduced and the risotto thickens, about 10 minutes.

  5. Add cheese, butter, the remaining 1/2 teaspoon salt and white pepper and cook, stirring, until the cheese is melted, about 1 minute more. Serve the risotto topped with the mushroom mixture. Garnish with turnips and edible flowers, if desired.

To make ahead:

Refrigerate cooked groats and farro (Step 1) for up to 2 days.

Nutrition Facts (per serving)

383 Calories
17g Fat
48g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 1 cup risotto & 1/2 cup vegetables
Calories 383
% Daily Value *
Total Carbohydrate 48g 17%
Dietary Fiber 8g 29%
Total Sugars 3g
Protein 14g 28%
Total Fat 17g 22%
Saturated Fat 5g 25%
Cholesterol 21mg 7%
Sodium 474mg 21%
Potassium 308mg 7%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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