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Butternut Squash & Kale Farro Risotto
Ingredients
  • 1 cup Farro
  • 2 cups Boiling Water
  • 5 cups Chicken or Vegetable Stock low-sodium
  • 2 ½ cups Butternut Squash diced into ¼ inch chunks
  • 1 bunch of Kale chopped
  • 3 Tablespoons Olive Oil
  • 2 Shallots diced
  • 2 Garlic Cloves minced
  • ½ cup Dry White Wine
  • 1 Tablespoon Unsalted Butter
  • ½ cup Parmesan
  • ¼ cup Pecorino Romano
  • 1 Tablespoon Lemon Juice
  • Salt and Pepper to taste
Steps
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