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Farro Risotto with Butternut Squash and Kale
COFFEE AND QUINOA9Ingredients
80Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. 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 Tbsp. 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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