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+ servings
butternut farrotto

Butternut Farrotto with Kale and Parmesan

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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 mins
Cook Time 40 mins
Total Time 50 mins
Servings 6
Author Amy Reiley


  • 1 1/2 cup pearled farro
  • 12 oz butternut cut into 1/2 inch pieces
  • 2 tsp canola 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


  • 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 sauce pan 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.