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Farro Risotto with Leeks and Butternut Squash
FORMER CHEF12Ingredients
60Minutes
320Calories
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Ingredients
US|METRIC
8 SERVINGS
- 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 Tbsp. olive oil
- 12 oz. farro (dried)
- 1/3 cup white wine
- 32 oz. chicken stock (or water)
- 2 oz. butter
- 1/4 cup grated Parmesan cheese
- 2 Tbsp. fresh oregano (chopped)
- kosher salt
- freshly ground pepper
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NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories320Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium360mg15% |
| Potassium490mg14% |
| Protein10g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate45g15% |
| Dietary Fiber7g28% |
| Sugars4g |
| 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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