Meal Kit
Butternut Squash Farro Risotto
with kale and chives
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
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Vegetarian
Chef
Patrick Le Beau
In Your Box (serves 2)
- 8 oz. Cubed Butternut Squash
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¾ cup Semi-Pearled Farro
- 2 oz. Kale
- 1 Shallot
- 2 fl. oz. White Cooking Wine
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1 oz. Grated Parmesan
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⅗ oz. Butter
- 2 tsp. Mirepoix Broth Concentrate
- 6 Chive Sprigs
- 2 tsp. Meatloaf Seasoning
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.
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Nutrition (per serving) MOxgWVqr
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Calories570
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Carbohydrates80g
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Net Carbs67g
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Fat19g
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Protein19g
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Sodium1580mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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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 seasoningcook until reduced and add 2 1/2 cups watercover and simmer for 20-25 minutes or until tender on medium heat -
3 cooking squash
preheat oven to 425
combine squash with 1/4 salt, pinch pepper and 1 t olive oilplace on prepared baking sheet and roast in the oven until tender15-20 minutes -
4 Finish risotto
remove from the heat, stir in butter, cheese and roasted squash
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5 plate
plate
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