Winter Squash, Kale and Spelt Berry Risotto

Name: Winter Squash, Kale and Spelt Berry Risotto
Ingredients: 2 cups peeled and cubed winter squash (butternut, kabocha, acorn, hubbard, kuri kuri); 3 total cups stock; 1 cup spelt berries, pre-soaked (a few hours or overnight); 2-3 tbsp white wine or vinegar; 1/2 tsp salt; a few handfuls curly green kale, washed and torn to bite-sized pieces; Optional garnish: shredded cheddar cheese, thinly sliced apples, toasted pecan or walnut pieces

freshforkmarket.com

Ingredients2 cups peeled and cubed winter squash (butternut, kabocha, acorn, hubbard, kuri kuri)3 total cups stock1 cup spelt berries, pre-soaked (a few hours or overnight)2-3 tbsp white wine or...

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Ingredients

2 cups peeled and cubed winter squash (butternut, kabocha, acorn, hubbard, kuri kuri)
3 total cups stock
1 cup spelt berries, pre-soaked (a few hours or overnight)
2-3 tbsp white wine or vinegar
1/2 tsp salt
a few handfuls curly green kale, washed and torn to bite-sized pieces
Optional garnish: shredded cheddar cheese, thinly sliced apples, toasted pecan or walnut pieces