Farro Risotto with Butternut Squash and Kale Recipe | Yummly

Farro Risotto with Butternut Squash and Kale

COFFEE AND QUINOA
9Ingredients
80Minutes
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Ingredients

US|METRIC
  • 3 tablespoons vegan butter (divided, I used Earth Balance)
  • 1 butternut squash (medium, chopped into 1/2 inch cubes)
  • 1 bunch kale (I used curly, stems removed, leaves torn into 2-inch pieces)
  • 3 tablespoons olive oil (divided)
  • 1 1/2 cups farro (pearled, can use regular farro but cooking time will double)
  • 1 sweet onion (diced)
  • 4 cloves garlic (minced)
  • 1 cup dry white wine
  • 4 cups vegetable stock (warmed, you may use slightly more or less depending on cooking time)
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