Farro Risotto with Walnut Sauce

• Cover walnuts with warm water and leave to soak overnight.
• Pre-heat the oven to 425 degrees ºF (~220 ºC).
• Place squash chunks in a bowl, toss with olive oil, chopped rosemary, and a generous pinch of sea salt.
• Place the mixture on a baking tray and roast in the oven for about 30 minutes or until tender.

While the squash is roasting, begin cooking the risotto:

• Strain the farro. You can save the soaking water and use as part of the water for cooking the farro.
• Place olive oil into a pan and warm. Add onion and sauté for a few minutes.
• Add the farro and mix through.
• Add kombu seaweed and a pinch of sea salt.
• Add 2 cups of water and bring to the boíl. Reduce to simmer, stirring frequently until most of the liquid has been absorbed.
• Add another ½ cup of water and continue to cook, stirring frequently. Repeat this step until the farro is tender and cooked, about 40 minutes.
• Remove the kombu seaweed.
• For the walnut sauce, place walnuts, water, lemon juice and zest, garlic, and a ¼ teaspoon of sea salt into a blender. Blend to a smooth creamy sauce and set aside.
• Warm a skillet and add olive oil. Add mushrooms and sea salt. Sauté for a minute or two, and then add chopped kale. Sauté until the kale is wilted.
• Remove from heat.

Assemble the risotto:

• Add walnut sauce, mushrooms, kale and ¾ of the roasted squash to the cooked farro and mix well. Warm through and let cook for a few minutes to blend the flavours.
• Serve in big, individual bowls garnished with the remaining squash, chopped parsley, lemon wedges and black pepper.

Enjoy!