Adapted from Alexandra’s Kitchen
If you’ve been with us awhile, you likely have a stash of farro or einkorn berries laying around, and if so, this is the perfect way to use them up. The whole grain berries add a toothsome bite to this risotto and the squash adds a delicious creaminess that makes it possible to leave out the cheese if so desired, or needed.
1 cup pureed butternut squash*
¼ cup olive oil, or 2 tablespoons butter + 2 tablespoons olive oil
1 cup farro
½ large onion diced, or 1 medium (~ ½ cup diced)
3 garlic cloves, minced
1 bay leaf
1 tablespoon rosemary, finely chopped
½ cup dry white wine
4 cups water, chicken broth, vegetable broth, or a mix
1/2 bunch kale, thinly sliced
~1.5 oz pecorino romano
*Heat oven to 400 F. Cut squash in half and scoop out seeds. Rub with olive oil and lay cut side down on a sheet pan lined with parchment. Prick the squash a few times with a fork and roast in the oven for 30 min - 1 hour, depending on size of squash. It is done when a fork easily pierces the skin on the squash. When done, let cool slightly and scoop out flesh into a blender or food processor. Blend until smooth and store in jars in the refrigerator or freezer until needed!
Add olive oil to a medium hot pan and add 1 onion diced. Saute until translucent, about 5 minutes. Add garlic and saute for another minute. Add the farro and saute for another minute. Add the wine and rosemary and cook until down until the liquid is almost gone. Add the bay leaf and broth or water. Simmer for 45 minutes - 1 hour, or until the grain has soaked up most of the liquid. Then add the squash puree. If the risotto has dried out too much or browned at the bottom of the pan, add a splash or two of wine in there to scrape up all the delicious bits at the bottom and incorporate.
Add in kale and let it come together for a few minutes, allowing the kale to soften and wilt. Finally, fold in the cheese, season with plenty of black pepper, and serve immediately. Enjoy!