Farrotto with acorn squash and red Russian kale from Heritage by Sean Brock

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mikestarke on June 10, 2026

    I could not find farro verde and just used regular farro and it still worked well

  • Dannausc on December 21, 2019

    I used 1/3 mustard greens and 2/3 kale. It was pretty decent. I really liked the addition of mustard greens because it gave it a little bite.

  • babyfork on January 08, 2015

    Made this following the recipe exactly, except when I tried to order the Farro Verde from Anson Mills it was only available in bulk orders. So I used unpearled Italian farro from my local grocery store and I can't compare since I've never had the other, but it seemed to work fine. This is a time consuming recipe, especially if you make the Sean Brock vegetable stock to use in it (which I did). Not difficult, just time consuming. Luckily, I enjoyed the result. A healthier alternative to risotto. I served this with Brock's recipe for braised lamb neck and it was a delicious combination.

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Reviews about this recipe

  • Serious Eats

    The squash purée provides autumnal flavor and the silkiest texture, which is a counterpoint to the toothsome farro and slightly crunchy kale.

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