salads sides

Butternut Squash and Kale Farro Risotto

Whip up a comforting farro risotto tonight. Featuring the rich taste and creamy texture of Kitchen Basics® Creamy Bean & Vegetable Stock, it’s the perfect meal to impress dinner guests – or family – any night of the week.
30m
PREP TIME
30m
COOK TIME
204
CALORIES
12
INGREDIENTS

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Ingredients 6 Servings

  • 3/4 cup farro
  • 1 1/2 cups water
  • 2 tablespoons butter
  • 1 1/2 cups cubed peeled butternut squash
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, finely chopped
  • 3/4 teaspoon salt
  • 1/2 teaspoon McCormick Gourmet™ Organic Crushed Rosemary
  • 1 cup dry white wine, divided
  • 2 cups creamy bean and vegetable stock
  • 1/2 cup chopped kale leaves
  • 2 tablespoons toasted pine nuts

INSTRUCTIONS

  • 1 Place farro and water in small bowl; soak 30 minutes. Drain, reserving 1 cup of the soaking liquid.
  • 2 Melt butter in medium saucepan on medium-high heat. Add squash, onion, garlic, salt and rosemary; cook and stir until vegetables are softened, about 10 minutes. Add farro; cook and stir 2 minutes. Add 1/4 cup of the wine; cook and stir occasionally until liquid is absorbed.
  • 3 Stirring constantly, add remaining 3/4 cup wine, reserved soaking liquid and bean stock, 1/2 cup at a time, until liquid is absorbed by farro after each addition. Stir in kale. Sprinkle with toasted pine nuts.

NUTRITION INFORMATION

(per Serving)

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