If you are craving a comforting, hearty bowl with a vibrant autumn vibe, you need to try the Farro Risotto with Roasted Butternut Squash, Kale, and Parmesan Recipe. This dish combines the nutty chewiness of pearl farro with creamy roasted butternut squash and bright, tender kale. A sprinkle of salty Parmigiano Reggiano melts in perfectly, bringing a sophisticated richness that elevates every spoonful. Whether you’re cooking for family or friends, this recipe turns wholesome ingredients into pure magic on your plate.

Ingredients You’ll Need

The image shows a close-up of a metal measuring cup filled with light tan barley grains, placed on a dark wooden surface. Next to the cup, on the left side, lies a whole white garlic bulb with roots visible, and on the right side, a yellow onion with papery skin and roots is positioned. The textures of the grains, garlic, and onion contrast with the rough, dark wooden background. photo taken with an iphone --ar 4:5 --v 7

This Farro Risotto with Roasted Butternut Squash, Kale, and Parmesan Recipe shines because of its simple yet thoughtfully chosen ingredients. Each item brings its own texture, flavor, and color, creating a dish that’s both nourishing and beautiful.

Butternut squash: Roasting develops its natural sweetness and soft texture, forming the creamy base of the risotto.
Olive oil: Used for roasting and sautéing, it adds richness and helps meld the flavors together.
Kosher salt: Essential for balancing flavors and enhancing the natural sweetness of the squash and kale.
Freshly cracked black pepper: Adds a subtle warmth and depth to the dish.
Onion: Finely diced and sautéed until translucent, it provides a gentle, savory sweetness as a flavor foundation.
Garlic: Minced to infuse the dish with aromatic punch without overpowering the palate.
Pearled farro: The hearty ancient grain that cooks up tender but chewy, offering a wonderful textural contrast to creamy squash.
Bay leaf: Imparts subtle herbal notes that enhance the overall warmth and complexity.
Fresh thyme sprigs: Bright, earthy herbs that elevate the dish with nuanced flavor.
Dry white wine or Sherry: Adds acidity and sophistication, deglazing the pan and deepening the risotto’s character.
Water: The cooking liquid that gently simmers the farro to tender perfection.
Kale: Thinly sliced for a tender bite and vibrant green color that enlivens the dish.
Grated Parmigiano Reggiano: A generous finishing touch that melts into creamy, salty bliss.

How to Make Farro Risotto with Roasted Butternut Squash, Kale, and Parmesan Recipe

Step 1: Roast the Butternut Squash to Perfection

Start by heating your oven to 425ºF. Cut the butternut squash in half lengthwise and scoop out the seeds, which you could save or compost. Rub the flesh lightly with olive oil and sprinkle with salt and pepper. Place the halves cut side down on a parchment-lined baking sheet. Roast for 30 to 45 minutes until the squash is tender and beautifully caramelized at the edges. This roasting step is incredibly important because it transforms the squash’s flavor, turning it sweet, silky, and full-bodied, which will become the luscious heart of your risotto.

Step 2: Build the Flavor Base with Onion, Garlic, and Farro

While the squash roasts, warm 1/4 cup olive oil in a large, wide sauté pan over medium heat. Add the finely diced onion and cook until translucent—about five minutes—stirring occasionally so nothing browns too fast. Season with a pinch of salt to draw out moisture and sweetness. Next, stir in the minced garlic for just a minute to release its fragrant essential oils. Then add the pearled farro, tossing constantly for about a minute. This step toasts the grains lightly, which enhances their nutty flavor and gives your risotto an irresistible depth.

Step 3: Add Aromatics and Deglaze with Wine

Pour in the dry white wine or Sherry, along with the bay leaf and fresh thyme sprigs. Let the mixture cook until the wine almost evaporates, deglazing and capturing all those fond flavors from the pan. The alcohol simmers off, leaving behind a tangy brightness that balances the rich squash and farro. This part of the recipe adds complexity and keeps every spoonful interesting and balanced.

Step 4: Simmer the Farro Until Tender

Add one quart of water and a teaspoon of salt to the pan, bringing everything to a gentle simmer. You want the liquid to bubble softly, not boil vigorously, so adjust your heat to medium or low accordingly. Let the farro cook slowly for about 45 minutes, stirring occasionally, until the grains have absorbed most of the liquid but still retain a delightful al dente bite. This slow simmering allows the farro to plump up and soak in all those incredible flavors you’ve built so far.

Step 5: Purée the Roasted Butternut Squash

While the farro cooks, carefully remove the skin from the roasted butternut squash; it should slide off effortlessly. Transfer the creamy flesh to a food processor or blender and purée until completely smooth and silky. This luscious purée will give your risotto its gorgeous golden hue and velvety texture, making every bite decadent without adding heaviness.

Step 6: Prepare the Kale for Freshness and Color

Remove the ribs and stems from the kale leaves to avoid any bitterness or toughness. Stack the leaves, roll them tightly into cylinders, and slice thinly to create delicate ribbons. If they need a quick wash, be sure to dry them thoroughly to prevent excess water from watering down your risotto. The kale’s fresh bite and vibrant green color add not only nutrition but also a lovely contrast in texture and visual appeal.

Step 7: Combine, Season, and Finish with Parmesan

Carefully fish out and discard the thyme sprigs and bay leaf from your simmered farro. Stir in about one cup of the butternut squash purée, seasoning with freshly cracked pepper to taste. Add a handful of the kale ribbons and a generous amount of grated Parmigiano Reggiano. Stir gently until the kale wilts slightly and everything melds into a rich, harmonious dish. Taste and adjust seasoning with more salt, pepper, or cheese as you like, then serve immediately while it’s warm and comforting.

How to Serve Farro Risotto with Roasted Butternut Squash, Kale, and Parmesan Recipe

A white bowl filled with a thick, creamy risotto featuring three main layers: the bottom layer is a warm yellow-orange base with a slightly glossy texture, the middle layer consists of soft, cooked grains mixed with dark green kale leaves that have a slightly wilted texture, and the top layer has thin, pale yellow shavings of cheese scattered across with a light dusting of coarse black pepper evenly spread on top. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your Farro Risotto with Roasted Butternut Squash, Kale, and Parmesan Recipe, consider garnishing with freshly cracked black pepper, a small drizzle of good quality olive oil, or even a few crunchy toasted pepitas for a nutty finishing touch. A light sprinkle of additional shaved Parmigiano Reggiano can add that extra hit of umami that makes the dish feel even more indulgent.

Side Dishes

This risotto is a hearty dish on its own, but it pairs wonderfully with crisp, refreshing salads such as a citrus-arugula mix or a simple fennel and apple slaw to cut through the richness. Roasted or grilled seasonal vegetables, like Brussels sprouts or asparagus, bring complementary textures and flavors that round out a fabulous autumn-inspired meal.

Creative Ways to Present

For a dinner party, consider serving this Farro Risotto with Roasted Butternut Squash, Kale, and Parmesan Recipe in wide, shallow bowls that showcase the vibrant colors and creamy texture. Garnish each portion with edible flowers or microgreens for an elegant touch. Alternatively, try plating it as a bed under pan-seared chicken or roasted mushrooms for a smart weeknight upgrade.

Make Ahead and Storage

Storing Leftovers

Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days. Because farro continues to absorb moisture, your risotto may thicken upon chilling—no worries, just add a splash of water or broth when reheating to bring it back to its creamy glory.

Freezing

Freezing this risotto is possible but not ideal, as the texture can change slightly once thawed. If you want to freeze, portion it into airtight containers and use within one month. Thaw overnight in the refrigerator and reheat gently on the stovetop with a bit of liquid, stirring often.

Reheating

Reheat gently either on the stovetop over low heat or in the microwave. Add a tablespoon or two of water, vegetable broth, or even a splash of olive oil to loosen the risotto. Stir consistently to prevent sticking and allow the kale to heat through evenly. This keeps the creamy texture intact and the flavors vibrant.

FAQs

What is farro, and why use it in risotto?

Farro is an ancient whole grain with a nutty flavor and chewy texture, offering more fiber and protein than traditional risotto rice. It creates a satisfying bite and adds a lovely dimension to this risotto-style dish.

Can I make this recipe vegan?

Absolutely! Replace the Parmigiano Reggiano with a vegan cheese alternative or nutritional yeast. Also, ensure your stock or liquid is vegetable-based to keep the dish fully plant-powered and delicious.

Is it necessary to use wine in the risotto?

While wine adds acidity and complexity, you can omit it if preferred. Simply replace it with an equal amount of water or vegetable broth, but keep in mind the flavor profile will be slightly less nuanced.

How do I know when the farro is done?

After simmering 40–45 minutes, the farro grains should be tender but still have a slight chew without being hard or mushy. Taste a few grains to check texture as it cooks to avoid over or undercooking.

Can I use other greens besides kale?

Definitely! Swiss chard, spinach, or even collard greens can substitute kale nicely. Just adjust the cooking time to avoid overcooking delicate greens—they usually require less wilting.

Final Thoughts

I can’t recommend the Farro Risotto with Roasted Butternut Squash, Kale, and Parmesan Recipe enough for those cozy dinners when you want something both nourishing and joyful. It’s a dish that feels like a warm hug from the inside out, made with simple ingredients that come together into something spectacular. Give it a try, and you might just find a new favorite for those quiet nights or special occasions alike!