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Farro Risotto with Roasted Butternut Squash, Kale, and Parmesan Recipe

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4.3 from 43 reviews

This hearty and comforting Farro Risotto with Squash and Kale blends the nutty flavor of pearled farro with the sweetness of roasted butternut squash and the earthiness of fresh kale. Enhanced with aromatic thyme, white wine, and topped with Parmigiano Reggiano, this dish offers a nutritious twist on traditional risotto that’s perfect for a wholesome dinner or lunch.

Ingredients

Roasted Squash

  • 1 butternut squash
  • Olive oil
  • Kosher salt
  • Freshly cracked black pepper to taste

Risotto Base

  • 1 onion, finely diced (about 1 cup)
  • 1 clove garlic, minced
  • 1 cup pearled farro
  • 1 bay leaf
  • A few sprigs thyme
  • ½ cup dry white wine or Sherry
  • 1 quart water, plus more as needed
  • 1 teaspoon kosher salt

Greens and Cheese

  • Kale, a small bunch (about 4 ounces), thinly sliced
  • Grated Parmigiano Reggiano to taste (1 to 2 ounces)

Instructions

  1. Roast the Butternut Squash: Preheat the oven to 425ºF. Cut the butternut squash in half lengthwise and scoop out the seeds. Rub the flesh lightly with olive oil and season with kosher salt and freshly cracked black pepper. Place the cut side down on a parchment-lined baking sheet and roast for 30 to 45 minutes until the squash is tender. Set aside to cool.
  2. Sauté Aromatics: In a large, wide sauté pan, warm 1/4 cup olive oil over medium heat. Add the finely diced onion and cook until translucent, about 5 minutes, seasoning with a pinch of salt. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
  3. Add Farro and Wine: Stir in the pearled farro and cook for about 1 minute, stirring constantly to toast the grains slightly. Add the dry white wine, bay leaf, and thyme sprigs. Cook until the wine is nearly evaporated, infusing the farro with flavor.
  4. Simmer the Farro: Pour in 1 quart of water along with 1 teaspoon of kosher salt. Bring the mixture to a simmer then reduce heat to medium-low to maintain a gentle simmer. Cook uncovered for 45 minutes or until the farro is tender but still slightly al dente, adding extra water if necessary during cooking.
  5. Prepare the Squash Puree: Once the roasted butternut squash has cooled, peel off the skin—it should come off easily. Transfer the flesh to a food processor or blender and puree until silky smooth.
  6. Prepare the Kale: Remove the tough stems and ribs from the kale leaves. Stack the leaves, roll them into tight cylinders, and slice into very thin ribbons. Rinse and dry the kale if needed.
  7. Finish the Risotto: Remove and discard the bay leaf and thyme sprigs from the farro. Stir in one cup of the butternut squash puree. Season with freshly cracked black pepper to taste. Add a handful of the sliced kale and a handful of grated Parmigiano Reggiano, stirring until the kale is slightly wilted and incorporated. Add more kale and parmesan as desired. Adjust seasoning with additional salt, pepper, or cheese. Serve immediately.

Notes

  • You can substitute dry white wine with dry Sherry or additional vegetable broth if preferred.
  • If you don’t have pearled farro, semi-pearled farro can be used but will require a longer cooking time.
  • To keep the risotto creamy, stir frequently during simmering and maintain a gentle simmer to avoid drying out.
  • For a vegan version, omit the Parmigiano Reggiano or use a plant-based cheese alternative.
  • Roasting the squash skin-side down helps retain moisture and enhances caramelization.

Find it online: https://justsosavory.com/farro-risotto-with-roasted-butternut-squash-kale-and-parmesan-recipe/