Farro And Kale Risotto With Roasted Tomatoes Recipe

Name: Farro And Kale Risotto With Roasted Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roasted Tomatoes; 4 plum tomatoes; 1-1/2 tablespoons olive oil; 1 teaspoon granulated sugar; 1 teaspoon kosher salt; 1/4 teaspoon ground black pepper; Farro & Kale Risotto; 5 cups less-sodium chicken or vegetable broth; 1 tablespoon olive ol; 1 tablespoon unsalted butter; 3 garlic cloves, minced; 1 shallot, minced; 1/4 teaspoon kosher salt; 1 cup farro; 1/2 cup dry white wine; 1/2 bunch kale, stems removed and leaves cut into ribbons; 1/2 cup shaved or grated Parmesan cheese, plus additional for garnish; 1 tablespoon Worcestershire sauce; Chopped fresh parsley, for garnish

Servings: persons

Roasted Tomatoes
4 plum tomatoes
1-1/2 tablespoons olive oil
1 teaspoon granulated sugar
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
Farro & Kale Risotto
5 cups less-sodium chicken or vegetable broth
1 tablespoon olive ol
1 tablespoon unsalted butter
3 garlic cloves, minced
1 shallot, minced
1/4 teaspoon kosher salt
1 cup farro
1/2 cup dry white wine
1/2 bunch kale, stems removed and leaves cut into ribbons
1/2 cup shaved or grated Parmesan cheese, plus additional for garnish
1 tablespoon Worcestershire sauce
Chopped fresh parsley, for garnish

1
Make Roasted Tomatoes: Preheat oven to 450 degrees F. Cut tomatoes in half lengthwise. Use your fingers to scrape out seeds and any fibrous core. Use tip of knife to carefully remove stem portion. Place tomatoes cut side up on rimmed baking pan. Drizzle with oil, then sprinkle with sugar, salt and pepper. Bake 25 minutes or until tomatoes are slightly shriveled and caramelized. Remove from oven and let cool slightly.
2
Make Farro & Kale Risotto: In medium covered saucepot, heat broth to a simmer over medium heat. Reduce heat to low and keep warm.
3
In large high-side skillet, heat oil and butter over medium heat. Add garlic, shallot and salt; cook 3 minutes, stirring frequently. Add farro; cook 1 minute, stirring constantly. Stir in wine; cook 1 to 2 minutes or until all wine is absorbed.
4
Add 1/2 cup hot broth and cook until almost all absorbed, stirring occasionally. Continue adding broth in 1/2 cup increments and stirring occasionally about 45 minutes or until farro is tender. Stir in kale, cheese and Worcestershire, stir until kale is wilted (add more broth if mixture gets too thick). Serve immediately, garnished with parsley, additional cheese and Roasted Tomatoes.

939

kcal

Calories

Fat

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Roasted Tomatoes, 4 plum tomatoes, 1-1/2 tablespoons olive oil, 1 teaspoon granulated sugar, and more.

Yes, Farro And Kale Risotto With Roasted Tomatoes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Farro And Kale Risotto With Roasted Tomatoes

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