Farro Risotto with Squash and Kale
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy farro risotto with roasted butternut squash and kale, finished with Parmesan. Hearty and warming with nutty grains and tender greens, perfect as a vegetarian main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 butternut squash
- olive oil
- kosher salt
- freshly cracked black pepper to taste
- 1 onion, finely diced to yield about a cup
- 1 clove garlic, minced
- 1 cup pearled farro
- 1 bay leaf
- a few sprigs thyme
- ½ cup dry white wine or Sherry
- 1 quart water, plus more as needed
- kale, a small bunch (4 ounces or so), thinly sliced
- grated Parmigiano Reggiano to taste (1 to 2 ounces or so)
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 498mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1107mg
- Calcium
- 273mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 498MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.