Farro Risotto with Butternut Squash and Kale (Vegan)

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.