Recipe: Tomato Farro Risotto with Kale Gremolata

INGREDIENTS

• 2 tablespoons olive oil, divided
• ½ large, sweet onion, thinly sliced into ¼ moons 
• 4 cloves garlic
• 2 cups water or vegetable broth
• 1 cup pearled farro
• 10 ounces grape tomatoes, quartered
• ¾ teaspoon salt
• ¼ teaspoon red pepper flakes 
• Freshly ground black pepper 

INSTRUCTIONS 

1. Heat 1 tablespoon olive oil over medium heat in a medium saucepan.
2. Add onion and sauté until translucent, about 5 minutes. 
3. Add garlic and cook for 1 minute or until fragrant. 
4. Add water or broth, farro, tomatoes, salt, and red pepper flakes, and bring to a boil. 
5. Cover, reduce to a simmer, and cook according to package instructions or until farro is tender, chewy, and most of the water has been absorbed. 
6. Serve topped with a drizzle of olive oil, fresh ground pepper, and kale gremolata (recipe below). 

NOTES

Farro can come in various forms. General cooking time includes:

• Pearled: 15 minutes 
• Semi-Pearled: 30 minutes 
• Whole grain: 60+ minutes 

Enjoy as is or add protein by replacing water with bone broth, or topping with a poached egg. 

*Kale Gremolata 

INGREDIENTS 

• 1 clove garlic, finely minced
• 4 Tuscan kale (leaves only) stalks
• ¼ cup finely chopped parsley
• 1 lemon, zested
• Salt and pepper, to taste

INSTRUCTIONS 

Finely minced garlic, kale leaves, and parsley together on a cutting board. Add lemon zest, salt, and pepper and chop all together until very fine and mixed well.