|Recipe: Farro Risotto w/Winter Squash & Ribbons of Kale|
By Janice Malin
Let it reduce until it is nearly gone. Add ½ cup of stock. Stir periodically to prevent scorching until the liquid is almost absorbed. Repeat this until the farro is al dente up to an hour. Farro will not get creamy like arborio rice so does not need as much stirring to release the starches.
Adding the squash puree at the end lends a sense of creaminess. When the farro is almost done, add the kale. Use more liquid as necessary to cook to a satisfying doneness. At that point, combine with the parmesan and a tablespoon of butter and serve.
A nice variation is to roast your favorite mushrooms along with the squash. Shiitakes are lovely.
Chop and add to the finished farrotto.