Farro Risotto With Squash Is Where Festive, Cozy And Tasty Meet

My mission, in work and life, is to aim for the overlap in the Venn diagram of Delicious and Healthy.

Farro Risotto With Squash Is Where Festive, Cozy And Tasty Meet

Make Ahead: The squash can be roasted and refrigerated up to 3 days in advance. Storage: Refrigerate leftovers for up to 3 days. Gently reheat over low heat until warmed through; you may need to add a little more broth to loosen the texture.

Farro Risotto With Butternut Squash and Sage

Where to Buy: Farro can be found at well-stocked supermarkets, specialty or natural stores, or online.

Farro Risotto With Butternut Squash and Sage

– 3 cups (about 1 pound) diced butternut squash (1/2-inch dice) – 3 tablespoons olive oil, divided – 1/2 teaspoon fine salt, divided – 4 cups low-sodium chicken or vegetable broth – 1 medium yellow onion (8 ounces), diced


– 1 tablespoon chopped fresh sage – 1/4 teaspoon freshly ground black pepper – 1 cup pearled (quick-cooking) farro – 1/2 cup dry white wine


Position a rack in the middle of the oven and preheat to 425 degrees. On a large, rimmed baking sheet, toss the squash with 1 tablespoon of the oil and 1/4 teaspoon of salt. Roast for 25 to 30 minutes, or until tender and lightly browned in spots, tossing once at the midway point.

Step 1

While the squash is roasting, in a small pot over medium-high heat, bring the broth to a boil. Reduce the heat to its lowest setting, cover and keep hot while you cook the farro.

Step 2

In a large, heavy saucepan over medium heat, heat the remaining 2 tablespoons of oil until shimmerin.

Step 3

Add the wine and increase the heat to high. Cook until the wine is mostly absorbed/evaporated, about 2 minutes. Ladle enough broth into the pot to just cover the farro.

Step 4

Continue to add more broth, a ladle or two at a time, ensuring the liquid is gently simmering and letting it get absorbed by the farro after each addition, until the farro is tender but still has a nice chew to it and its liquid is saucy, about 35 minutes.

Step 5

Stir in the squash and butter, if using, and cook until the squash is warmed through and the butter is melted, about 1 minute. Stir in all but 2 tablespoons of the cheese.

Step 6

Calories: 386; Total Fat: 14 g; Saturated Fat: 3 g; Cholesterol: 12 mg; Sodium: 464 mg; Carbohydrates: 49 g; Dietary Fiber: 7 g; Sugar: 6 g; Protein: 12g

Nutrition Information

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