Kuri Squash Einkorn RISOTTO
An amazingly creamy and healthy risotto. I use einkorn here, which is also known as Farro Piccolo. Any other similar grain will work, but if it is a larger spelt, I recommend parboiling it for 20-30 minutes before starting the process below. The finished dish is warm and comforting, but quite special enough to serve for a dinner party.
2 Kuri Squash (can substitute any winter squash, I just like this one best for it's softness and color)
1 Leek - thinly sliced in half moons and washed
1 Fennel - small diced
2 bunches Tuscan Kale - pulled off of stem
7 cups Chicken Stock
1/2 cup White Wine
1/4 cup grated Parmesan
1 1/2 cups Einkorn or other grain (see note above)
Cut the squash in half, scoop out the seeds and lay it face down on a sheet tray. I like to put parchment down first for easier clean up. Roast the squash at 400 degrees for 50 minutes until soft. When cool scoop out the flesh and discard the skin.
In a large pot add a few tablespoons of olive oil. Begin by cooking the leek and fennel. Cook over medium heat about ten minutes until translucent. Add the einkorn and stir until well coated. Cook 3 minutes until a bit toasted. Add the white wine and deglaze, stirring constantly. Add 2 cups of chicken stock. Add a large pinch of salt and pepper.
Now you will be adding the remaining chicken stock one cup at a time until it is all absorbed. This will take about an hour. In the meantime, set a small pot to boil with salted water and blanch the kale for five minutes until tender. Drain. Chop into thin strips and place in a bowl. Season with olive oil and salt.
Once all of the chicken stock is absorbed, taste for seasoning. Add more salt and pepper as needed. Now stir in the squash and the parmesan. Taste again for seasoning. See how creamy and amazing it is!!
To serve, place a few scoops of the risotto in a bowl and toss with a pile of the kale, another little shaving of parmesan and maybe a drizzle of olive oil. Enjoy!