The Pioneer Woman Tasty Kitchen
Profile Photo

Farro Risotto with Butternut Squash and Kale (Vegan)

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

This tasty vegan risotto uses pearled farro, which cooks quickly. Your arm won’t fall off when you make this dish!

Ingredients

  • 1 whole Medium Butternut Squash, Peeled, Seeds Removed, Chopped Into ½ Inch Cubes
  • 3 Tablespoons Olive Oil, Divided
  • 1-½ cup Pearled Farro (Can Use Regular Farro But Cooking Time Will Increase)
  • 4 cups Vegetable Stock, Warmed (May Use Slightly More Or Less Depending On Cooking Time)
  • 3 Tablespoons Vegan Butter, Divided (Such As Earth Balance)
  • 1 whole Sweet Onion, Diced
  • 3 cloves Garlic (3 Small Or 4 Large), Minced
  • 1 cup Dry White Wine
  • 1 bunch (Large Bunch) Kale, Stems Removed And Torn Into 2-Inch Pieces

Preparation

First, roast the squash. You can do this step ahead of time and keep roasted squash in the fridge. Preheat oven to 375 F. On a foil-lined baking sheet, toss the cubed butternut squash with 1 tablespoon of olive oil and season with salt and pepper. Roast about 35 minutes, until squash is tender, stirring 2-3 times in the process to cook evenly. When it’s done remove the pan from the oven and set aside.

Next, toast the farro. Heat remaining olive oil in a large oven-proof skillet over medium-high heat. Add farro and toss to coat. Toast the farro about 1-2 minutes in the pan (you will hear it start to sizzle), then transfer the pah to the oven (still at 375 F) to finish toasting for about 6 more minutes. Stir once after 3 minutes. The farro won’t look toasted, but it will start to smell a bit toasted and will be sizzling. Remove the pan from the oven and put farro into a bowl and wipe out your skillet.

Put the vegetable stock into a saucepan over medium heat just to heat it to a simmer, then reduce heat so it stays warm.

Now we’ll actually cook the risotto. In the same skillet, melt 2 tablespoons of vegan butter over medium-high heat. Once hot, add the onion and saute until translucent, about 5 minutes. Stir in garlic and cook about 2 minutes more. Now add 1/2 cup of the wine and increase heat to high to deglaze the pan. Stir once or twice, then reduce heat to medium and let the mixture simmer until the wine is almost evaporated. This will take about 2-3 minutes.

Add farro and about 1/2 cup of warm vegetable stock to the skillet. Stir and let simmer until almost all liquid is absorbed. Continue doing this, alternating veg stock with the rest of the white wine, until your farro is tender, about 20 minutes. Just make sure that before you add more stock/wine the prior amount is absorbed.

Meanwhile, cook your kale by sauteing it in a pot over medium heat with a small amount of water, tossing continuously. Cook until bright green, about 30 seconds. Then put the kale into a colander and run it under cold water until cool. Then set aside.

Once farro is tender and you’ve used all of your liquids, stir in remaining tablespoon vegan butter, squash and kale. Season to taste with salt and pepper. Serve hot!

Recipe adapted from Bon Appetit magazine via iheartyum.com.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Chicken and Vegetable Stir Fry
Profile Photo by Ashlyn~Dollop of Yum in Sides
An easy and healthy stir fry that's bursting with flavor! It's...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Lime Coconut Rice
Profile Photo by Stacey @ Bake.Eat.Repeat. in Sides
Quick and easy lime coconut rice that is the perfect side...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Mediterranean Couscous with Grilled Vegetables, Lemon & Goat Cheese
Profile Photo by Ali Randall | Home & Plate in Sides
Mediterranean couscous, grilled vegetables, lemon and goat cheese come together in...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


One Pot Chicken Paella
Profile Photo by Fanny | Oh Sweet Day! in Sides
Easy and quick one-pot chicken paella perfect for a weekday meal.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Mixed Mushroom Risotto
Profile Photo by sugarlovespices in Sides
This dish is so packed with flavor each bite will leave...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy