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A risotto made from farro instead of rice. Thanks to Hugh F-W. Serves 3-4.
Servings 0

Ingredients

  • ½ large butternut squash chopped into bite size pieces
  • 150 g farro
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 1 Tbsp olive oil
  • 1 pint vegetable stock
  • A few handfuls of torn kale stalks removed
  • Salt and pepper

Instructions

  • Preheat the oven to 180°C. Place the chopped squash onto a roasting tin and drizzle with ½ Tbsp. olive oil. Season with salt and pepper and roast for 30 minutes or so.
  • Heat the rest of the oil in a large pan and toast the farro for a few minutes. Transfer onto a baking tray and pop into the oven for 5 min.
  • Next fry the onions and garlic until translucent. Remove the farro from the oven and add with a ladle of stock. Stir frequently and add more liquid as each ladle is absorbed. When all the stock has been absorbed add the kale and squash and cook through for 5 minutes until the kale has wilted. Season with salt and pepper before serving.