Farro Risotto with Butternut Squash and Kale

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast is lower in calories and provides a cheesy flavor.

white wine

🥗Healthier: apple cider vinegar

💰Cheaper: chicken broth

Apple cider vinegar adds acidity without the alcohol.

Heat olive oil in a large pot over medium heat until shimmering.

Add diced onion and cook until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add diced butternut squash and cook until slightly softened, about 5-7 minutes.

Stir in farro and cook for 2-3 minutes, allowing it to toast slightly.

Pour in white wine and cook until mostly evaporated, about 2-3 minutes.

Begin adding vegetable broth, one ladle at a time, stirring frequently until absorbed before adding more.

Continue this process until farro is tender and creamy, about 30-35 minutes.

In the last 10 minutes of cooking, stir in chopped kale until wilted.

Season with salt, black pepper, nutmeg, and thyme to taste.

Finish with a squeeze of lemon juice and stir in grated parmesan cheese.

Serve warm, garnished with additional parmesan if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens