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Squash and Kale ‘Farrotto’


A risotto made from farro instead of rice. Serves 3-4.


˝ large butternut squash, chopped into bite size pieces
150g farro
1 large onion, finely chopped
2 cloves garlic, minced
1 tbsp olive oil
1 pint vegetable stock
A few handfuls of torn kale (stalks removed)
Salt and pepper


Preheat the oven to 180 degrees. Place the chopped squash onto a roasting tin and drizzle with ˝ tbsp. olive oil. Season with salt and pepper and roast for 30 minutes or so.

Heat the rest of the oil in a large pan and toast the farro for a few minutes. Transfer onto a baking tray and pop into the oven for 5 min.

Next fry the onions and garlic until translucent. Remove the farro from the oven and add with a ladle of stock. Stir frequently and add more liquid as each ladle is absorbed. When all the stock has been absorbed add the kale and squash and cook through for 5 minutes until the kale has wilted. Season with salt and pepper before serving.


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