Butternut Squash Farro Risotto with Kale, White Beans & Pesto

This comforting farro risotto, inspired by Alexandra (Ali) Stafford and modified by Jeanne Rosner, brings together roasted butternut squash, kale and creamy white beans for a nourishing and flavorful meal. The farro provides a hearty base with a pleasantly chewy texture that holds up beautifully against the velvety squash purée and tender greens. Each spoonful feels both cozy and satisfying, especially when topped with a sprinkle of Parmigiano Reggiano.

Roasting the squash enhances its natural sweetness and deepens its flavor. If using pre-cut pieces, simply toss them with olive oil and salt before roasting until caramelized and tender. Part of the roasted squash is puréed for a silky texture, while the remaining cubes are stirred into the risotto for added richness and substance.

As the farro simmers, it absorbs the flavors of sautéed onion, garlic and herbs, along with a splash of white wine or Sherry. The addition of the squash purée, pesto and white beans transforms the dish into something luscious and vibrant. Fresh kale ribbons are stirred in just before serving, adding a pop of color and a delicate, earthy note that complements the sweetness of the squash.

Finished with a generous handful of Parmesan, this dish is wholesome yet elegant. It’s perfect for a cozy night in or a casual dinner with friends, offering layers of flavor and texture in every bite.

Step by Step Instructions to Make This Butternut Squash Farro Risotto with Kale, White Beans & Pesto: