Farro Risotto with Acorn Squash and Kale

LOVE AND OLIVE OIL(1)
Venessa Esp: "This was delicious; My 3 year old even liked it…" Read More
12Ingredients
90Minutes
440Calories

Ingredients

US|METRIC
  • 4 tablespoons unsalted butter (divided)
  • 1 acorn squash (small, peeled, halved, seeded, cut into 1/2" cubes)
  • freshly ground pepper
  • kosher salt
  • 1/2 bunch kale (red Russian or other, about 5 ounces, center stems removed, leaves torn)
  • 1 tablespoon vegetable oil
  • 3/4 cup farro
  • 1/4 cup white onion (diced)
  • 1 garlic clove (small, very thinly sliced)
  • 1/4 cup dry white wine
  • 2 cups vegetable stock (mixed with 2 cups water, warmed)
  • 1/4 cup grated Parmesan (finely)
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    NutritionView More

    440Calories
    Sodium38% DV910mg
    Fat32% DV21g
    Protein22% DV11g
    Carbs18% DV55g
    Fiber40% DV10g
    Calories440Calories from Fat190
    % DAILY VALUE
    Total Fat21g32%
    Saturated Fat10g50%
    Trans Fat0g
    Cholesterol40mg13%
    Sodium910mg38%
    Potassium970mg28%
    Protein11g22%
    Calories from Fat190
    % DAILY VALUE
    Total Carbohydrate55g18%
    Dietary Fiber10g40%
    Sugars2g4%
    Vitamin A220%
    Vitamin C150%
    Calcium25%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Venessa Esp 3 years ago
    This was delicious; My 3 year old even liked it! It's a time consuming dish but it's totally worth it. Make sure you leave a little broth at the end or add a little more to make the risotto a little creamy (that's how I prefer it).

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