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This tasty vegan risotto uses pearled farro, which cooks quickly. Your arm won’t fall off when you make this dish!
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.
Here’s an easy recipe for Mexican Rice (aka Spanish Rice). It’s cooked right in a rice cooker, which happens to be my new favorite kitchen toy. But hey, don’t worry if you don’t have a slow cooker. I’ll share my easy stove top directions too.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!