Farro Risotto with Leeks and Butternut Squash

FORMER CHEF
12Ingredients
60Minutes
320Calories

Ingredients

US|METRIC
  • 2 cups butternut squash (diced, about a pound before peeling and cutting)
  • 1 leek (large, about 1 lb whole or 2 cups sliced leeks)
  • 2 cloves garlic (minced)
  • 2 tablespoons olive oil
  • 12 ounces farro (dried)
  • 1/3 cup white wine
  • 32 ounces chicken stock (or water)
  • 2 ounces butter
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh oregano (chopped)
  • kosher salt
  • freshly ground pepper
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    NutritionView More

    320Calories
    Sodium15% DV360mg
    Fat18% DV12g
    Protein20% DV10g
    Carbs15% DV45g
    Fiber28% DV7g
    Calories320Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol20mg7%
    Sodium360mg15%
    Potassium490mg14%
    Protein10g20%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate45g15%
    Dietary Fiber7g28%
    Sugars4g8%
    Vitamin A80%
    Vitamin C15%
    Calcium10%
    Iron20%

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

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