Farro Risotto with Squash and Kale

Steps

1. 1Heat the oven to 425ºF. Cut squash in half lengthwise. Scoop out the seeds (and save or compost). Rub flesh of squash lightly with olive oil and season with salt and pepper. Place cut side down on parchment-lined baking sheet, and roast until tender, 30 to 45 minutes depending on the size of the squash. Set aside to cool.
2. 2Meanwhile, in a large, wide sauté pan, warm 1/4 cup olive oil over medium heat. Add the onion and cook until it’s translucent, about five minutes. Season with a pinch of salt. Add the garlic, and cook for another minute. Add the farro and cook stirring constantly for another minute.
3. 3Add the wine, bay leaf, and thyme, and cook until the wine is nearly gone.
4. 4Add the 1 quart of water along with a teaspoon of salt. Bring to a simmer. Reduce the heat to medium or low — you want the liquid to be gently simmering. Simmer for 45 minutes or until the farro grains have expanded and are al dente.
5. 5Meanwhile, pull the skin off the squash — it should remove easily. Purée the flesh in a food processor or blender until it’s silky smooth.
6. 6Meanwhile, prepare the kale: remove the stems and ribs from the leaves. Make stacks of the leaves, roll them into cylinders, and cut them into very thin ribbons. Wash and dry the kale if necessary.
7. 7Extract the thyme sprigs and bay leaf from the risotto and discard (or compost). Stir one cup of the squash purée into the risotto. Season with pepper to taste. Add a handful of the thinly sliced kale strips and a handful of parmesan. Stir until the kale is slightly wilted and incorporated. Add more kale to taste. Stir, taste, adjust seasoning with more salt, pepper, or parmesan. Serve immediately.