Farro Risotto with Acorn Squash and Kale

Health Highlights

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

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).
Cook kale in a large pot of boiling salted water until wilted. Transfer to a bowl of ice water to cool; drain.
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.
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).
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).
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.

Calories 377

Calories from fat 173

Calories from saturated fat 81

Total Fat 19.2 g

Saturated Fat 9.0 g

Trans Fat 0.7 g

Polyunsaturated Fat 3.8 g

Monounsaturated Fat 11.3 g

Cholesterol 39 mg

Sodium 756 mg

Potassium 982 mg

Total Carbohydrate 44 g

Dietary Fiber 13.3 g

Sugars 2.5 g

Protein 10.6 g