![author_avatar](https://www.sidechef.com/profile/3b00a745-40f3-4936-95a7-1fe679326f9e.jpeg?d=96x96)
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
This farro risotto, made with homemade vegetable stock, roasted and puréed butternut squash, and a handful of thinly sliced kale, is delicious.
2HRS
Total Time
$3.66
Cost Per Serving
Ingredients
Servings
4
us / metric
![Vegetable Stock](https://www.sidechef.com/ingredient/a65f41ca-02a1-4b26-b601-4bd3913fd923.jpeg?d=96x96)
4 cups
Vegetable Stock
plus 1 quart Water
![Onion](https://www.sidechef.com/ingredient/0113fcf5-e0e1-474f-8762-79f98609f461.jpeg?d=96x96)
1
Onion, diced
![Farro](https://www.sidechef.com/ingredient/088e00dd-55d1-40ba-835d-a75db3743c36.jpeg?d=96x96)
1 cup
Farro
![Dry White Wine](https://www.sidechef.com/ingredient/d9c523ed-d735-4617-9489-2cac0f9f6445.jpeg?d=96x96)
1/2 cup
Dry White Wine
![Parmigiano-Reggiano](https://www.sidechef.com/ingredient/e0062165-8c64-4d0d-a02d-c418efb4042c.jpeg?d=96x96)
1 cup
Grated Parmigiano-Reggiano
Nutrition Per Serving
VIEW ALL
Calories
574
Fat
22.4 g
Protein
21.2 g
Carbs
74.1 g