Farro Risotto with Butternut Squash and Kale
Ingredients
The main ingredients
-
1
whole
butternut squash
-
1
cup
pearled farro
-
1
cup
onion, finely diced
-
1
clove
garlic, minced
-
½
cup
dry white wine or Sherry
-
1
quart
water
-
4
ounces
kale, thinly sliced
-
1 to 2
ounces
grated Parmigiano Reggiano
Seasoning and oil
-
¼
cup
olive oil
-
to taste
kosher salt
-
to taste
freshly cracked black pepper
-
1
bay leaf
-
a few sprigs
of thyme
Instructions
- Preheat the oven to 425ºF and prepare the butternut squash for roasting.
- Roast the squash cut side down on a parchment-lined baking sheet until tender.
- In a large sauté pan, warm olive oil over medium heat and sauté the onion until translucent.
- Add minced garlic and cook for an additional minute before adding the farro.
- Stir in the wine, bay leaf, and thyme, cooking until the wine is nearly evaporated.
- Add water and salt, bring to a simmer, and cook the farro until al dente, about 45 minutes.
- Remove the skin from the roasted squash and purée it until smooth.
- Prepare the kale by removing stems and slicing it into thin ribbons.
- Once the farro is cooked, stir in the squash purée, kale, and grated cheese until combined and the kale is slightly wilted.
- Adjust seasoning with salt, pepper, or cheese to taste and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
8g
Total carbohydrates
40g
Total protein
10g
Sodium
300mg
Cholesterol
20mg
You might also like