Butternut Squash, Baby Kale & Farro Risotto Recipe

  • 2 TBSP Olive Oil 
  • 6 TBSP Unsalted Butter 
  • 2 cups Butternut Squash, Peeled and cubed into ½ inch pieces
  • ¼ cup Yellow Onion, small diced 
  • 1 TBSP Garlic, Minced 
  • 2 cups Semi-Pearled Farro, uncooked 
  • 2 cups Chicken Stock
  • ½ cup White Wine 
  • ½ cup Heavy Cream
  • 1 cup Grated Parmesan Cheese
  • 2 cups Baby Kale, Chopped
  • ¼ cup Toasted Walnut pieces
  • 2 oz. Chiffonade Fresh Mint (Chopped no stems) Divided
  • ½ Tsp Red Chili Flake
  • As needed Kosher Salt
  • As needed Black Pepper
  1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper.
  2. Melt butter in small saucepan over medium heat. Add 1 ounce of fresh mint. Continue melting, until foamy and starts to brown, about 5 minutes. (You should see small brown specks and the butter should smell nutty).
  3. Pour melted brown butter over butternut squash in a stainless steel bowl, sprinkle with a pinch of salt and pepper and mix to evenly combine. 
  4. Spread evenly onto lined baking sheet and bake 20-25 minutes until softened and slightly browned. Set aside and let cool.
  5. In another saucepan place heavy cream and chicken stock in it and bring to a low simmer. Keep warm. 
  6. Heat olive oil over medium heat in a separate medium-large saucepan. Add yellow onion, garlic and a pinch of salt and pepper; stir and cook until onions are softened and translucent, about 5-6 minutes.
  7. Add Farro and remaining and stir to combine and cook about 2 minutes.
  8. Add in white wine, stir and cook 1-2 minutes until liquid is almost fully evaporated
  9. Ladle about ½ cup of the heated chicken stock cream mixture to your Farro mixture and stir until almost all the liquid is absorbed. Continue adding ½ cup portions of the stock and stirring until fully absorbed. Repeat this process until the broth is gone and the Farro is fully cooked. This should take about 25-30 minutes. 
  10. Stir in chopped kale, cooked butternut squash, mint, red chili flakes and parmesan cheese. 
  11. Stir to combine adding more salt and pepper if needed. 
  12. Remove Farro Risotto from pot and place in the desired serving vessel. Finish with olive oil drizzle, toasted walnuts, mint and top with parmesan cheese and enjoy. 
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