Farro Risotto with Roasted Winter Squash

Farmers markets are still bursting with vibrant colors and fall produce and few ingredients capture the season better than winter squash. Roasted until sweet and tender, the purée adds silky richness to this comforting farro risotto. Butternut is my favorite for its naturally creamy texture, but any variety works. Farro’s nutty flavor and hearty bite make a wholesome base, packed with fiber and protein. For convenience, choose pearled or semi-pearled farro, which cooks faster than whole grain. This simplified risotto skips the slow stirring—just add all the liquid, simmer and finish with freshly grated Parmesan. The result is a cozy, fall-inspired dish with risotto’s creamy comfort and the satisfying heartiness of a grain bowl.

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Servings: 4 servings

Ingredients

• 1 medium butternut squash or winter squash of choice
• extra-virgin olive oil for coating the squash
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup extra-virgin olive oil
• 1 medium onion diced
• 1 cup pearled farro
• 1/2 cup dry white wine
• 1 bay leaf
• 2 fresh thyme sprigs
• 4 cups vegetable or chicken stock
• 1 bunch Tuscan or curly kale or a large handful of baby kale leaves
• freshly grated parmesan cheese to taste-optional

Instructions

• Pre-heat the oven to 425 degrees F. Carefully cut the squash in half lengthwise. Scoop out the seeds. Rub the flesh of the squash lightly with olive oil and season with salt and pepper. Place cut side down on a parchment-lined baking sheet, and roast until tender, 30 to 45 minutes depending on the size of the squash. Set aside to cool.
• Meanwhile, heat 1/4 cup of olive oil in a large sauté pan over medium heat. Add the onion and cook until translucent, about 5 to 7 minutes. Stir in the farro and cook for 1 minute, stirring constantly. Add the wine, bay leaf and thyme, and cook until the wine has almost completely evaporated. Pour in the 4 cups of broth and bring to a simmer. Reduce the heat to medium-low so the liquid simmers gently. Cook for about 45 minutes, or until the farro grains have expanded and are al dente.
• Remove the skin from the squash or scoop out the flesh. Mash it with a fork or purée it in a food processor or blender until smooth. Discard the thyme sprigs and bay leaf from the risotto, then stir in 1 cup of the squash purée. Season with salt and pepper. Add a large handful of kale and stir until slightly wilted. Finish with a generous sprinkle of freshly grated Parmesan cheese, and adjust the seasoning to taste.

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