Hey what’s up hello! Let’s get one thing straight before I delve into this post. This Butternut Squash & Kale Farro Risotto is not your typical “risotto”. It is not made with Arborio rice. It’s made with farro. Also known as…”farrotto.” And no, I am not making that term up. Just check out the scoop on farro risotto here, from Cook’s Illustrated.
I love farro. It’s my favorite grain. I like it more than pasta. The nutty texture and versatility of farro makes it great for so many dishes. Farro perfectly complimented a light summer dish in my Heirloom Tomato & Peach Salad. The healthy whole grain also goes great in bowls, like my Warm Farro Vegetable Bowl and is a great stuffing for winter squash, like in this Stuffed Delicata Squash dish.
Farro also makes a delicious substitute to arborio rice in risotto recipes. The key is to soak the farro for a few hours to overnight before you plan on making the “farrotto.” Then, draining the farro and pulsing it in a food processor or high speed blender 5-10 times will “crack” the farro, allowing it to form a more creamy texture. So. Freaking. Creamy. Add in some Parmesan and Pecorino Romano? Oh man. Creamy texture + cheese= heaven. Just gimme all the creamy cheesy farro risotto and I’ll die happy.
Adding in some roasted butternut squash and kale makes for the perfect fall dish. If you want to please a crowd? Serve it for Thanksgiving. I know this among a few other dishes is what I will be bringing to the Thanksgiving table this year. Can’t wait for the Holiday’s!
For those of you wondering where on earth to get farro, you can get some here by Bob’s Red Mill. This recipe calls for whole farro, not pearled or “minute” farro.
Happy Eating!
Butternut Squash & Kale Farro Risotto
Ingredients
- 1 cup Farro
- 2 cups Boiling Water
- 5 cups Chicken or Vegetable Stock low-sodium
- 2 1/2 cups Butternut Squash diced into 1/4 inch chunks
- 1 bunch of Kale chopped
- 3 Tablespoons Olive Oil
- 2 Shallots diced
- 2 Garlic Cloves minced
- 1/2 cup Dry White Wine
- 1 Tablespoon Unsalted Butter
- 1/2 cup Parmesan
- 1/4 cup Pecorino Romano
- 1 Tablespoon Lemon Juice
- Salt and Pepper to taste
Instructions
Farro Risotto
- Pour the two cups of boiling water over the farro in a bowl and let soak for at least a few hours (or overnight, if you have the time)
- Drain the farro really well and place into a food processor or high-speed blender
- Pulse the food processor or high-speed blender 5-10 times to "crack" it, scraping down any farro that gets stuck on the side
- Heat the chicken stock or vegetable stock in a pot on high until boiling
- Once boiling, turn down the heat to low, cover, and let simmer
- In a large frying pan or dutch oven, heat two tablespoons of olive oil on medium high heat
- Saute the shallots until golden brown (about two minutes)
- Add in the garlic and saute until golden brown and fragrant (about a minute)
- Add in the cracked farro, ensuring that all the farro is coated in the oil
- Pour in the 1/2 cup white wine and stir until the wine has mostly simmered off
- Turn the heat down to medium and pour in about 1/4 cup of broth at a time, frequently stirring the farro risotto until the liquid has absorbed
- Keep adding 1/4 cup broth at a time and stirring frequently until all of the broth has been used
- Once all of the broth has been stirred into the risotto, about 30 minutes, remove from the heat and stir in the butter, Parmesan, Pecorino Romano, lemon juice, salt and pepper, butternut squash, and kale
Butternut Squash and Kale
- Preheat the oven to 425 degrees Fahrenheit
- Toss the butternut squash with one tablespoon Olive Oil and Salt
- Place butternut squash on a baking sheet and roast for about 40 minutes or until tender
- Allow to cool for five minutes before adding to the risotto
- Meanwhile, heat a medium frying pan with one tablespoon olive oil
- Add the chopped kale to the pan and saute for about five minutes until the kale has wilted
- Add a pinch of salt and toss the kale in with the risotto and butternut squash
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