Farro Risotto with Acorn Squash and Kale

12 110 403
Ingredients Minutes Calories
Prep Cook Servings
30 min 1 h 20 min 4
Farro Risotto with Acorn Squash and Kale
Health Rating

Ingredients


4 tbsp Butter, unsalted (divided)
1 squash Acorn squash (peeled, halved, seeded, cut into 1/2" cubes)
1 tsp Salt and pepper (to taste)
1/2 bunch Kale (center stems removed, leaves torn)
1 tbsp Extra virgin olive oil
3/4 cup (dry) Farro (not cooked)
1/4 cup White onion (diced)
1 clove(s) Garlic (thinly sliced)
1/4 cup White wine, dry
2 cup Vegetable stock/broth
2 cup Water, filtered (warm)
1/4 cup Parmesan cheese, grated

Instructions


  1. Preheat oven to 375°F. Melt 1 tablespoon butter in a medium saucepan. Add squash, season lightly with salt and pepper, and toss to coat. Spread out on a rimmed baking sheet. Roast, turning squash every 10 minutes, until tender (30–35 minutes).
  2. Cook kale in a large pot of boiling salted water until wilted. Transfer to a bowl of ice water to cool; drain.
  3. Heat oil in a large ovenproof skillet over medium heat. Add farro; toss to coat. Roast in oven until toasted, stirring once (6 minutes). Transfer to a bowl; wipe out skillet.
  4. Melt 2 tablespoons butter in same skillet over medium heat. Add onion and cook, stirring occasionally, until translucent (4 minutes). Add garlic; stir until aromatic (2 minutes). Add wine; increase heat to high. Stir until almost evaporated (2 minutes).
  5. Add farro and 1/2 cup warm stock mixture. Stir until almost all liquid is absorbed (3 minutes). Continue cooking, adding broth by 1/2 cupfuls and allowing broth to be absorbed between additions, until farro is tender (1 hour).
  6. Add kale, squash, remaining 1 tablespoon butter, and cheese; stir gently until butter and cheese are melted and vegetables are heated through. Season to taste with salt and pepper.

Nutrition Facts

Per Portion

Calories 403
Calories from fat 169
Calories from saturated fat 92
Total Fat 18.8 g
Saturated Fat 10.2 g
Trans Fat 0.6 g
Polyunsaturated Fat 3.5 g
Monounsaturated Fat 11.4 g
Cholesterol 36 mg
Sodium 898 mg
Potassium 986 mg
Total Carbohydrate 44 g
Dietary Fiber 10.4 g
Sugars 1.1 g
Protein 11.9 g

Dietary servings

Per Portion


Milk Alternative 0.1
Vegetables 2.6

Energy sources


Pygal3%386.148491994641291.0050099926229244%454.2022248618551162.3368579552163242%314.4635309849097199.9003399558529812%353.111549701842595.7896413781613644%42%12%AlcoholCarbohydratesFatProtein
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