Monday, March 31, 2014

farro risotto with kale and sundried tomatoes


Mondays are better with a meal like this one. While at the end of a long Monday I'm tempted to call our favorite Thai takeout, I always feel so much better if I make a tasty, healthy, hearty dinner like this one. Not to mention the therapy that is stirring a pot of risotto. The best.

I love the bright, springy flavors in this risotto. It's bound to make Monday a lovely day!

Farro Risotto with Kale and Sundried Tomatoes (adapted from Foxes Loves Lemons)
serves 2-4

you'll need:
5 cups vegetable broth
2 tablespoons olive oil
1/2 onion, diced
3 garlic cloves, minced
1/4 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper
1 cup farro
1/2 cup dry white wine
1/2 bunch kale, stems removed and chopped
1/4 cup sundried tomatoes, chopped and excess oil blotted
1/2 cup grated Pecorino Romano, plus more for servings
1 tablespoon Worcestershire
fresh lemon zest, for serving

In a medium covered pot, heat broth to a simmer over medium heat. Once simmering, turn heat to low.

In a large skillet, heat olive oil over medium heat. Add onion, salt, red pepper, and pepper. Cook 4-5 minutes, stirring frequently. Add farro and toast for 1 minute, stirring constantly. Stir in wine and cook for 1-2 minutes, until wine is absorbed.

Add 1/2 cup of the warm broth and cook until almost absorbed, stirring frequently. Continue adding broth 1/2 cup at a time, stirring, for 45 minutes, or until the farro is tender. Stir in kale, sundried tomatoes, Pecorino, and Worcestershire. Stir until the kale is wilted, adding more broth if necessary. Top with a bit more Pecorino and lemon zest and serve immediately!
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21 comments:

  1. I can so relate to the feeling of well being after opting for a bowl of something nourishing, homemade and delicious over Thai takeout (though, I do love Thai takeout occasionally.) What a great way to start the working week. Happy Monday Marie.

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  2. I have been seeing farro and other whole grain risotto and dying to try it. This sounds so good, Marie! I have to whip it up one day for sure. Thanks for sharing.

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    1. Let me know how you like it!!

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    2. Hi Marie - so I made farro risotto last night for dinner...I had been daydreaming about asparagus and peas so I did a version with that, topped with some diced ham. We totally love risotto with farro - better than barley! I will to try many versions, including this one with kale, soon. Thanks for all the awesome inspiration. : )

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    3. That version sounds amazing!! So glad you enjoyed, Monica! :)

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  3. I love the idea of using farro as risotto. Such a gorgeous recipe Marie!

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  4. I have never even heard of farro! LOL! This does look comforting and delicious though! Love it!

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  5. I was just thinking this weekend that I really wanted to make risotto again soon, and this farro version sounds fantastic!

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  6. LOVE using farro for risotto. Yay for comfort food done just a little bit healthier.

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  7. any grain sounds good to me right now friend.

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    1. Ohh I bet! Proud of you for finishing Whole30!!!

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  8. Marie this is gorgeous! So colorful! Love everything about it.

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  9. This is such a gorgeous and wholesome risotto for springtime! Love all those flavors together!

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  10. I hear you on how tempting it is to call and order out. We have the most delicious Chinese place just around the corner from us. As much as I love a quick dinner from there, it's so much healthier (and cheaper) to eat at home! :)

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