salads sides

Butternut Squash and Kale Farro Risotto

Name: Butternut Squash and Kale Farro Risotto
Prep time: 30 min
Cook time: 30 min
Yield: 6
Cuisine: American,
Ingredients: 3/4 cup farro; 1 1/2 cups water; 2 tbsps butter; 1 1/2 cups cubed peeled butternut squash; 1 medium onion thinly sliced; 2 cloves garlic finely chopped; 3/4 tsp salt; 1/2 tsp 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 tbsps toasted pine nuts

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

Ingredients
Instructions
Related Recipes
Related Articles and Videos
Ratings And Reviews

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.