Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Faro Rissoto with Squash and Kale


1 butternut squash
olive oil
kosher salt
pepper to taste
4 tablespoons butter, divided
2 quarts vegetable stock (or 1 quart stock plus 1 quart water, which is what I did)
1 onion, small or large, small diced
1 clove garlic, minced
1 cup farro, pearled or not (I used pearled, and it still took over an hour to cook)
½ cup dry white wine (I used sherry)
kale, a small bunch (or more or less to taste), thinly sliced (chiffonade)
1 cup grated Parmigiano Reggiano



Anonymous's picture
To prevent automated spam submissions leave this field empty.

Kept by

1st Keep
lovelyjgreen's picture

Top Recipe Keepers

Share with Facebook