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Frontpage Slideshow | Copyright © 2006-2010 JoomlaWorks, a business unit of Nuevvo Webware Ltd.
Recipe: Farro Risotto w/Winter Squash & Ribbons of Kale PDF Print E-mail

By Janice Malin
September 2016

Serves 4-6


  • 1 Cup pureed, roasted winter squash
  • 7-8 Cups good vegetable or chicken stock, simmering
  • 3 Tbs unsalted butter
  • 2 Tbs olive oil
  • 1 Medium onion diced
  • 1 Large garlic clove minced
  • 1 Cup farro
  • ½ Cup dry white wine
  • 1 Small bunch Lacinato kale, stemmed, chiffonade
  • 1 Cup parmesan cheese, grated
  • 1 Tbs unsalted butter
  • Salt and pepper to taste

Roast a whole squash by slicing in half, scooping out the seeds, and coating with olive oil, placing on a baking sheet and bake for 30-45 minutes in a 425° oven. Scoop out flesh and mash or purée. While this is baking, make the farrotto. Melt the butter and olive oil in a large wide skillet. Add the onion and sautee until softened. Stir in the garlic and then the farro. Continue to stir for another minute and add the wine.

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.