Farro Risotto with Butternut Squash and Kale

by Gwen on September 3, 2011 · 4 comments

Another Bon Appetit cover recipe!  This is a portion of Husk Restaurant’s Skillet-Roasted Chicken with Farro and Herb Pistou.  But quite honestly, the farro risotto was so incredibly delicious and well-balanced, it completely stands up on its own as a dinner for two.   And after a decadent night of spaghetti and meatballs in my house, my fiance and I were craving something wholesome and healthful.  Boy did this hit the spot!  At first bite I totally understood why BA was so enamored with this dish.

Farro Risotto with Butternut Squash and Kale
Adapted from Bon Appetit’s Farro with Acorn Squash and Kale
Serves 2 as a main or 4 as a side

4 tbsp butter, divided
1 small butternut squash, peeled, seeded, cut in 1/2″ cubes
Small bunch red Russian or other kale, stems removed, leaves torn into 2-inch pieces
1 tbsp olive oil
3/4 cup farro
1/2 small sweet onion, diced
2 cloves garlic, minced
1/4 dry white wine
2 cups vegetable stock mixed with 2 cups water, warmed (I kept mine in a small saucepan on the back burner)
1/4 cup finely grated Parmesan

Preheat oven to 375°.  Melt 1 tbsp of butter in microwave and pour over butternut squash on a roasting pan.  Toss with your fingers, season with salt and pepper.  Roast, turning squash about 3 times through the baking, until tender and slightly browned at the edges, about 35 minutes.

Heat oil in a large ovenproof skillet (preferable stainless steel) over medium-high heat.  Add farro and toss to coat.  Wait until you hear the farro start to sizzle in the pan, about 1-2 minutes, then transfer skillet to the hot oven until toasted.  You won’t necessarily see too much of a color change, but you’ll smell the toastiness.  This will take about 6 minutes, and you’ll want to give it a stir after 3 to make sure both sides get evenly toasted.  Transfer to a bowl and wipe out skillet.

Melt 2 tbsp butter in the same skillet over medium-high heat.  Add onion and saute until translucent, about 5 minutes.  Add garlic and stir until cooked, about 2 minutes more.  Add wine, increasing heat to high and deglaze the pan.  Stir until the wine is almost evaporated, about 2-3 minutes.

Add farro and 1/2 cup warm stock mixture.  Stir until almost all liquid is absorbed, about 4 minutes.  Continue cooking farro, adding broth by the 1/2 cupfuls and allowing broth to be absorbed between additions, until farro is tender, about 45 min – 1 hour.

Meanwhile,  cook kale in a  large pot of boiling water until wilted and bright green, about 2 minutes.  Run under cold water in the sink to cool, then drain and set aside.

Add kale, squash, remaining 1 tbsp butter and parm cheese, stirring gently until butter and cheese are melted and vegetables are heated through, about 2 minutes.  Season to taste with salt and pepper and serve!

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