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Farro Risotto with Acorn Squash and Kale
LOVE AND OLIVE OIL12Ingredients
90Minutes
410Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 Tbsp. unsalted butter (divided)
- 1 acorn squash (small, peeled, halved, seeded, cut into 1/2″ cubes)
- kosher salt
- freshly ground pepper
- 1/2 bunch kale (red Russian or other, about 5 ounces, center stems removed, leaves torn)
- 1 Tbsp. vegetable oil
- 3/4 cup farro
- 1/4 cup white onion (diced)
- 1 garlic clove (small, very thinly sliced)
- 1/4 cup dry white wine
- 2 cups vegetable stock (mixed with 2 cups water, warmed)
- 1/4 cup finely grated Parmesan
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories410Calories from Fat170 |
% DAILY VALUE |
Total Fat19g29% |
Saturated Fat9g45% |
Trans Fat0g |
Cholesterol35mg12% |
Sodium800mg33% |
Potassium960mg27% |
Protein8g |
Calories from Fat170 |
% DAILY VALUE |
Total Carbohydrate55g18% |
Dietary Fiber10g40% |
Sugars2g |
Vitamin A220% |
Vitamin C150% |
Calcium15% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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