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Farro Risotto with Squash and Kale

12 INGREDIENTS • 10 STEPS • 2HRS

Farro Risotto with Squash and Kale

Recipe

4.6

5 ratings
This farro risotto, made with homemade vegetable stock, roasted and puréed butternut squash, and a handful of thinly sliced kale, is delicious.
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This farro risotto, made with homemade vegetable stock, roasted and puréed butternut squash, and a handful of thinly sliced kale, is delicious.
author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

2HRS

Total Time

$3.66

Cost Per Serving

Ingredients

Servings
4
us / metric
Butternut Squash
1
Butternut Squash
Olive Oil
1 dash
Olive Oil
Kosher Salt
to taste
Kosher Salt
Ground Black Pepper
to taste
Ground Black Pepper
Butter
4 Tbsp
Butter, divided
Vegetable Stock
960 mL
Vegetable Stock
plus 1 quart Water
Onion
1
Onion, diced
Garlic
1 clove
Garlic, minced
Farro
190 g
Farro
Dry White Wine
120 mL
Dry White Wine
Kale
1 bunch
Kale
Parmigiano-Reggiano
100 g
Grated Parmigiano-Reggiano

Nutrition Per Serving

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Calories
574
Fat
22.4 g
Protein
21.2 g
Carbs
74.1 g
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author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

Author's Notes

The squash can be roasted (and puréed) a day (or two or three) in advance.

You will have lots of squash leftover purée. Freeze it or turn it into soup.

Cooking Instructions

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step 1
Preheat the oven to 425 degrees F (220 degrees C).
step 2
Cut Butternut Squash (1) in half lengthwise. Scoop out the seeds. Rub flesh of squash lightly with Olive Oil (1 dash) and season with Ground Black Pepper (to taste) and Kosher Salt (to taste).
step 3
Place cut side down on parchment-lined baking sheet, and roast until tender, 30 to 45 minutes depending on the size of the squash. Set aside to cool.
step 3 Place cut side down on parchment-lined baking sheet, and roast until tender, 30 to 45 minutes depending on the size of the squash. Set aside to cool.
step 4
Place Vegetable Stock (960 mL) and Water (1 qt) in a small saucepan and heat over medium heat so that it's hot but not simmering.
step 4 Place Vegetable Stock (960 mL) and Water (1 qt) in a small saucepan and heat over medium heat so that it's hot but not simmering.
step 5
Meanwhile, in a large, wide sauté pan, melt the Butter (2 Tbsp) over medium heat. Add the Onion (1) and cook until it's translucent, about five minutes. Add the Garlic (1 clove) and cook for another minute.
step 6
Add the Farro (190 g) and cook stirring constantly for another minute. Add the Dry White Wine (120 mL) and let it reduce until it's nearly gone. Add ½ cup of the warm stock, reduce the heat to medium, and stir until the liquid is almost absorbed.
step 6 Add the Farro (190 g) and cook stirring constantly for another minute. Add the Dry White Wine (120 mL) and let it reduce until it's nearly gone. Add ½ cup of the warm stock, reduce the heat to medium, and stir until the liquid is almost absorbed.
step 7
Continue cooking, adding ½ cup of warm stock at a time, stirring to prevent scorching and letting each addition be absorbed before adding the next, until the farro grains have expanded and are al dente, about 1 hour. The farro will look creamy like risotto.
step 7 Continue cooking, adding ½ cup of warm stock at a time, stirring to prevent scorching and letting each addition be absorbed before adding the next, until the farro grains have expanded and are al dente, about 1 hour. The farro will look creamy like risotto.
step 8
Meanwhile, purée the flesh of the squash (discard the skin, which should pull off easily) with enough stock until it's a smooth, silky consistency — I used about a cup of stock.
step 8 Meanwhile, purée the flesh of the squash (discard the skin, which should pull off easily) with enough stock until it's a smooth, silky consistency — I used about a cup of stock.
step 9
Meanwhile, prepare the Kale (1 bunch). Remove the stems and ribs from the leaves. Make stacks of the leaves, roll them into cylinders, and cut them into very thin ribbons. Wash and dry the kale if necessary.
step 9 Meanwhile, prepare the Kale (1 bunch). Remove the stems and ribs from the leaves. Make stacks of the leaves, roll them into cylinders, and cut them into very thin ribbons. Wash and dry the kale if necessary.
step 10
Stir one cup of the squash purée into the risotto. Add a handful of the thinly sliced kale strips and stir until the kale is wilted. Add more kale to taste — a small handful was enough for me, but add as much as you like. Add the remaining Butter (2 Tbsp) and the Parmigiano-Reggiano (100 g). Stir, taste, adjust seasoning, and serve.
step 10 Stir one cup of the squash purée into the risotto. Add a handful of the thinly sliced kale strips and stir until the kale is wilted. Add more kale to taste — a small handful was enough for me, but add as much as you like. Add the remaining Butter (2 Tbsp) and the Parmigiano-Reggiano (100 g). Stir, taste, adjust seasoning, and serve.
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