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RECIPE
12 INGREDIENTS10 STEPS2HR

Farro Risotto with Squash and Kale

4.6
5 Ratings

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Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
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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.
2HR
Total Time

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1 dash
to taste
1/4 cup
Butter , divided
4 cups
Vegetable Stock
plus 1 quart Water
1
Onion , diced
1 clove
Garlic , minced
1 cup
Farro
1/2 cup
Dry White Wine
1 bunch
1 cup
Grated  Parmigiano-Reggiano

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Nutrition Per Serving

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CALORIES
512
FAT
21.2 g
PROTEIN
18.8 g
CARBS
60.9 g

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 4
Place Vegetable Stock (1 quart) 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 tablespoon) 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 (1 cup) and cook stirring constantly for another minute. Add the Dry White Wine (1/2 cup) 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 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 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 tablespoon) and the Parmigiano-Reggiano (1 cup). Stir, taste, adjust seasoning, and serve.

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Nutrition Per Serving
Calories
512
% Daily Value*
Fat
21.2 g
27%
Saturated Fat
13.0 g
65%
Trans Fat
0.0 g
--
Cholesterol
54.5 mg
18%
Carbohydrates
60.9 g
22%
Fiber
10.2 g
36%
Sugars
7.5 g
--
Protein
18.8 g
38%
Sodium
959.7 mg
42%
Vitamin D
--
--
Calcium
470.8 mg
36%
Iron
4.0 mg
22%
Potassium
615.3 mg
13%
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