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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