Grammy's Kitchen · Risotto · Farro Risotto with Squash and Kale
One of 89 risotto recipes we measured
from alexandracooks.com
15 cooks on alexandracooks.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 89.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 453% |
| fat | 0% | 15% |
| protein add | 0% | 22% |
| vegetables and beans | 0% | 38% |
| aromatics | 0% | 6% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1100 g | 1 butternut squash |
| olive oil | |
| kosher salt | |
| freshly cracked black pepper to taste | |
| 150 g | 1 onion, finely diced to yield about a cup |
| 3 g | 1 clove garlic, minced |
| 1 cup pearled farro | |
| 1 g | 1 bay leaf |
| 1 g | 1 few sprigs thyme |
| 118 g | 1/2 cup dry white wine or Sherry |
| 946 g | 1 quart water, plus more as needed |
| 113 g | kale, a small bunch (4 ounces or so), thinly sliced |
| 42 g | grated Parmigiano Reggiano to taste (1 to 2 ounces or so) |
Method: 7 steps, published by alexandracooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was very (surprisingly) delicious given that similar recipes I've tried have been a bit stodgy. I did use an additional shortcut since I did not have time to roast the squash in advance. I simply cut the squash into small cubes and added it with the far” — a cook, 5.0★
“Made this last night and it was so good! Followed the recipe precisely, except I used chicken stock instead of water. I roasted the squash ahead of time and used an immersion blender to puree it. The flavor of the squash was amazingly rich and lovely so whi” — a cook, 5.0★