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

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 8 oz. Cubed Butternut Squash
  • 2 oz. Kale
  • 2 tsp. Meatloaf Seasoning
  • 6 Chive Sprigs
  • Info
    ¾ cup Semi-Pearled Farro
  • 2 tsp. Mirepoix Base
  • 1 Shallot
  • Info
    ⅗ oz. Butter
  • Info
    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)

  • Calories
    548
  • Carbohydrates
    77g
  • Fat
    18g
  • Protein
    19g
  • Sodium
    1420mg

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

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