Creamy Farro Risotto with Butternut Squash and Kale

If you’re looking for a comforting dish that combines earthy flavors with a creamy texture, this farro risotto with butternut squash and kale is a must-try. It’s a delightful twist on traditional risotto, offering a nutty bite from the farro and a lovely sweetness from the squash. Perfect for a cozy dinner or a special occasion!

This recipe is not only rich in flavor but also packed with nutrients. The tender kale adds a vibrant green contrast, and the dish is finished with a sprinkle of Parmesan for that extra creamy finish. You can easily customize it by adding your favorite herbs or nuts for a little crunch.

Whether you’re a seasoned chef or just starting out, this farro risotto will impress your family and friends while making your kitchen smell divine!

Hearty Farro Risotto with Butternut Squash and Kale Recipe

This creamy farro risotto is a rich and hearty dish featuring tender farro, roasted butternut squash, and sautéed kale. The flavors meld beautifully, creating a satisfying meal that’s both nutritious and comforting.

Ingredients

• 1 cup farro, rinsed
• 4 cups vegetable broth
• 1 medium butternut squash, peeled and diced
• 2 cups kale, chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Roast the Squash: Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper, and spread it on a baking sheet. Roast for about 25-30 minutes or until tender and caramelized.
2. Sauté Aromatics: In a large pot, heat the remaining olive oil over medium heat. Add the onion and garlic, sautéing until translucent (about 5 minutes).
3. Cook the Farro: Stir in the farro and cook for 1-2 minutes, allowing it to toast slightly. Add the white wine if using, and let it simmer until mostly absorbed.
4. Add Broth Gradually: Begin adding the vegetable broth, one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more. Continue this process for about 25-30 minutes until the farro is tender and creamy.
5. Incorporate Kale: In the last few minutes of cooking, stir in the chopped kale and roasted squash. Allow everything to combine and heat through.
6. Finish with Cheese: Remove from heat and stir in the grated Parmesan cheese. Adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley if desired.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Nutrition Information

• Servings: 4 servings
• Calories: 350kcal
• Fat: 12g
• Protein: 10g
• Carbohydrates: 52g