Fall Harvest Farro Risotto

Medium bowl, 9x13" pan, large saucepan, small bowl 

Ingredients

• 1 1/2 tablespoons olive oil
• 1 small acorn squash, peeled, halved, seeded, cut into 1/2-inch cubes
• Salt and pepper, to taste
• 1/2 bunch baby kale
• 1 tablespoon vegetable oil
• 3/4 cup farro
• 1/4 cup diced white onion
• 1 garlic clove, thinly sliced
• 1/4 cup white wine
• 2 cups vegetable stock, mixed with 3 cups water, warmed
• 1/4 cup finely grated Parmesan

Directions

1. Preheat oven to 375F. 
2. Place the squash on a baking sheet and hand toss with olive oil, salt, and pepper.
3. Bake for 30 minutes, turning over about halfway through the cooking time. 
4. In a skillet over medium heat, add vegetable oil and onion and cook, stirring occasionally, until translucent, about 4 minutes. Add garlic; stir until aromatic, about 2 minutes. Add wine and increase heat to high. Add garlic; stir until aromatic, about 2 minutes. Add farro and 1/2 cup warm stock mixture. Stir until almost all liquid is absorbed, about 3 minutes. Continue cooking, gradually add broth to be absorbed between additions, until farro is tender, about 30 minutes. 
5. Add kale, squash, and cheese. Stir gently until cheese is melted and vegetables are heated through, about 2 minutes. Season to taste with salt and pepper. 

Nutrition Information (per 1 side serving)

Nutrition Information (per 1 main serving)