So, I really want to tell you all about this farro risotto, made with homemade vegetable stock, roasted and puréed butternut squash, and a handful of thinly sliced kale, but I can’t right now.
If any of you have listened to one minute of Serial, you understand. I just got to the part in Episode 4 where Sarah Koenig says: “If you want to figure out this case with me, now is the time to start paying close attention, because we have arrived, along with the detectives, at the heart of the thing.”
And, Friends, I do! I am on edge! I will not be able to sleep until I hear more. But before I leave you, let me share a few thoughts: risotto is something I feel moved to make about once a season — it’s delicious, everyone loves it, and when it’s made with whole grains and lots of vegetables, it’s healthy to boot.
But it takes FOREVER to cook. I used pearled farro, which still cooked for over an hour before it became creamy. My mother and I gobbled up the whole pan sitting by a roaring fire, which made every effort worthwhile, but, just to be clear, this isn’t something to whip up at the end of the day. You kind of have to be in the mood to make risotto, right?
Anyway, have you listened to Serial? A friend told me about it over the weekend, and I have spent every spare second since streaming it over my phone, completely gripped by each detail that emerges. It makes me realize I haven’t explored the wonderful world of podcasts enough. Any suggestions? What are you listening to? Would love to have a few more podcasts in queue.
Hope you all had a Happy Halloween.
First, minced onion and garlic sweat in a little butter, then farro enters the pan:
Meanwhile, you roast squash, butternut or acorn or whatever you have on hand:
Then you purée it with some of your homemade vegetable stock:
Ready in 45 minutes, vegetable stock couldn’t be simpler to prepare:
After about an hour, the farro should start looking creamy:
After you add some of the puréed squash to the farro, toss in a handful of slivered kale:
Finally, mix in a little more butter and freshly grated Parmigiano Reggiano:
A few notes:
• The squash can be roasted (and puréed) a day (or two or three) in advance.
• If you are partial to chicken stock, use it. Making and using vegetable stock is a new discovery for me, and I am a fan — it is so easy and so flavorful! It can be made days in advance, and it freezes nicely too. I ran out of stock here, and used about a quart of water during the last half hour or so of cooking, and it didn’t dilute the flavor at all.
• Different grains will take different lengths of time to cook. I was surprised to discover that my pearled farro, which can be boiled/fully cooked in 15 minutes, took over an hour to become creamy/cooked when made risotto style.
• Use any squash in place of the butternut. One roasted butternut squash will leave you with lots of extra purée — freeze it or make soup with it or make this risotto again.
• Any dark, leafy green can be substituted for the kale.
• What else? Can’t think.
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Inspired by this recipe on Serious Eats.
Ingredients
Instructions
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