Butternut Squash Farro Risotto
with kale and chives
Prep & Cook Time: 60+ min.
Cook Within: 7 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Wheat
Chef
Patrick Le Beau
In Your Box (serves 2)
- 8 oz. Cubed Butternut Squash
- 2 oz. Kale
- 2 tsp. Meatloaf Seasoning
- 6 Chive Sprigs
-
¾ cup Semi-Pearled Farro
- 2 tsp. Mirepoix Base
- 1 Shallot
-
⅗ oz. Butter
-
1 oz. Grated Parmesan
- 2 fl. oz. White Cooking Wine
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
-
Nutrition (per serving)
-
Calories548
-
Carbohydrates77g
-
Fat18g
-
Protein19g
-
Sodium1420mg
Recipe Steps
-
1 prep
stem and chop kale into bite size pieces mince shallot
-
2 cooking the farro
in a medium pot add 2 t olive oil, sweat shallot and farro for 1-2 minutes until tender add kale and white wine with meatloaf seasoning cook until reduced and add 2 ½ cups water cover and simmer for 20-25 minutes or until tender on medium heat
-
3 cooking squash
preheat oven to 425 combine squash with ¼ salt, pinch pepper and 1 t olive oil place on prepared baking sheet and roast in the oven until tender 15-20 minutes
-
4 Finish risotto
remove from the heat, stir in butter, cheese and roasted squash
-
5 plate
plate
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 18 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
