Butternut Farrotto with Kale and Parmesan

butternut farrotto on a white plate with a red background

Butternut Farrotto with Kale and Parmesan

Print Recipe

A creamy version of butternut squash risotto made with farro.

Course Main Course

Cuisine Italian

Cooking Style Easy, Vegetarian

Diet and Health Healthy

Seasonal autumn, Halloween, Thanksgiving, winter

Ingredient butternut squash, farro

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 310

Author Amy Reiley

Ingredients

1 1/2 cup pearled farro*
12 oz butternut cut into 1/2 inch pieces
2 tsp olive oil
2 tbsp unsalted butter
1 clove garlic finely chopped
1 large shallot finely chopped
1 tbsp fresh thyme leaves
1 cup dry white wine
4 cup vegetable stock
3 tbsp Parmesan grated
2 cup baby kale
salt to taste
sprigs of thyme for garnish optional

US Customary - Metric

Instructions

Preheat oven to 425 degrees.
Toast the farro in the oven for 8-10 minutes until it begins to turn golden and smell toasted.
Toss the butternut with oil and roast in the 425 degree oven for 30-35 minutes.
Melt the butter in a large saucepan over medium heat. Add the garlic, shallot and thyme and cook for 3-4 minutes, until shallot is translucent.
Add the white wine and turn heat to medium high. Cook the wine down by half, scraping any shallot and garlic bits down from the sides of the pan.
Add in the toasted farro and 1/2 cup of the vegetable stock. Cook, stirring, until the vegetable stock is absorbed. Repeat, adding the stock 1/2 cup at a time until there is only 1/2 cup of stock left. This should take about 20 minutes, give or take 4-5.
Add the last 1/2 cup of stock along with the roasted butternut, stirring until all the liquid is absorbed.
Stir in the Parmesan and kale before serving, then season with salt to taste. You can garnish with fresh thyme sprigs if desired.

Notes

*If you aren't sure what type of farro to use, please see the details in the introduction on the types of farro.

A note on the provided nutrition information

The nutrition information provided has been estimated by an online nutrition calculator and is not a substitute for a professional nutritionist’s advice.

Nutrition