A tasty vegetarian meal!
1 clove garlic, chopped finely
2 tablespoons olive oil
1/2 butternut squash
1 cup fast-cook risotto
2 cups water
1/2 teaspoon chicken broth powder
1/8 medium sized yellow onion, diced
2 tablespoons shredded parmesan & romano cheese
1/4 cup frozen cranberries
1/3 cup fresh kale, chopped and stems removed
Peel and cube the butternut squash. Place on a baking sheet lined with parchment paper and drizzle about a tablespoon of olive oil over the cubed squash. Roast in the oven for 20-30 minutes at 375 degrees until the cubes are soft and slightly brown. In a medium pot, saute the onion in olive oil until the pieces are soft. Add in the garlic and farro and saute for another minute. Add in the water and chicken broth powder. Let the farro cook for at least 10 minutes once the water has started boiling. Boil off any excess water after this, which should only take a couple minutes. Add in the cranberries, kale, shredded cheese and butternut squash. Toss until fully combined and kale is slightly wilted. Top with more cheese and pepper if desired. Serve immediately.