Butternut Squash Farro Risotto Recipe

Name: Butternut Squash Farro Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil; 1/2 cups Finely Chopped Yellow Onion; 1-1/2 cup Farro, Pearled; 1 cup Water; 1/2 teaspoons Sea Salt; 3 cups Butternut Squash, Cubed; 4 cups Chicken Stock; 1/2 cups Parmigiano-Reggiano Cheese, Grated; 2 Tablespoons Unsalted Butter; Fresh Parsley And/or Sage, For Garnish

Servings: persons

2 Tablespoons Olive Oil
1/2 cups Finely Chopped Yellow Onion
1-1/2 cup Farro, Pearled
1 cup Water
1/2 teaspoons Sea Salt
3 cups Butternut Squash, Cubed
4 cups Chicken Stock
1/2 cups Parmigiano-Reggiano Cheese, Grated
2 Tablespoons Unsalted Butter
Fresh Parsley And/or Sage, For Garnish

1
Turn the Instant Pot on saute mode and add in oil and onion. Cook, stirring occasionally until translucent (about 5 minutes). Add farro, stir for another 2 minutes. Add water and salt, stir and allow to cook until most of the water is absorbed.
2
Add butternut squash and chicken stock. Close and lock the lid of the Instant Pot. Turn the steam release handle to sealing position. Press rice and cook at low pressure for 12 minutes.
3
When the time is up, utilize the quick pressure release and then open the lid. Turn off and unplug the pot.
4
Add cheese and butter, fold to combine. Garnish with fresh parsley and/or sage and serve.

1802

kcal

Calories

165

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 1/2 cups Finely Chopped Yellow Onion, 1-1/2 cup Farro, Pearled, 1 cup Water, and more.

Yes, Butternut Squash Farro Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Farro Risotto

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