Vegan Mofo #2: Squash and Kale Farro Risotto

I have amazed even myself, I actually managed to blog today! Go me!

Originally, I wanted my first Seasonal meal to contain an ingredient that I’d either never tried, or hated. But, I changed my mind when I got super excited to see both squash and kale on the list…or perhaps more honestly, I took one look at marrow and decided a change of plan was in order.

Either way…I’m pleased to announce that my first meal was a success and is definitely something I can recommend. Unless of course, kale and squash is to you, what marrow is to me.

I’d never cooked with Farro before, in fact I’d never heard of it until I started my new job three weeks ago and saw it on the shelf. It’s a bit like rice, but crunchier and more flavoursome. It worked really well as a risotto, although it did take a fair bit longer to soak up all the stock. You could add some vegan wine to this risotto, but as I don’t really consume much
alcohol I decided to give it a miss.

Here you go

Squash and Kale Farro Risotto

  • 1/2 a large butternut squash
  • a few handfuls of torn kale, stems removed
  • 1 cup farro
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pint of vegetable stock
  • oil
  • salt and pepper
  1. To start with you want to preheat the oven to 180. Chop the butternut squash into small chunks, spread on a baking try and drizzle with a little oil and some seasonings. Stick into the oven for 40-45 minutes, turning every 15 minutes or so
  2. Next, bring a small pan of water to the boil. Add the kale and cook until just wilted, around 2-3 minutes. Drain and immediately place into a bowl of cold water. Set to one side.
  3. Time to get started on this farro. Bring a little oil to heat in a large pan. Throw in the farro and toast for a few minutes. Transfer onto a tray and pop into the oven with the squash to roast for 5 or so minutes, just while you get the onions ready.
  4. Add a bit more oil to the pan and fry up the onions, once they’re translucent add the garlic and cook for a further 2 minutes.
  5. Pop the farro in and a ladle full of stock. Stir frequently and add more stock when needed.
  6. Keep doing this until all the stock is soaked up, 30-35 minutes.
  7. When the farro is ready, stir in the roasted squash and kale. Season with salt and pepper and then serve.
Serves 2
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4 thoughts on “Vegan Mofo #2: Squash and Kale Farro Risotto

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