Farro And Kale Risotto With Roasted Tomatoes

1. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.