Farro Risotto With Butternut Squash Recipe

Name: Farro Risotto With Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup diced butternut squash; 6 6 cups chicken stock, preferably homemade (recipe #77787) or 6 cups water; 2 tablespoons unsalted butter; 1/2 cup minced red onion; 2 garlic cloves, minced or 4 roasted garlic cloves; 3 fresh sage leaves, minced; 1 1/2 cups cracked farro (10 ounces); 1/2 cup dry white wine; 1 pinch saffron thread (generous pinch); 1/2 teaspoon black pepper; 1 cup freshly grated parmesan cheese

Servings: persons

1 cup diced butternut squash
6 6 cups chicken stock, preferably homemade (recipe #77787) or 6 cups water
2 tablespoons unsalted butter
1/2 cup minced red onion
2 garlic cloves, minced or 4 roasted garlic cloves
3 fresh sage leaves, minced
1 1/2 cups cracked farro (10 ounces)
1/2 cup dry white wine
1 pinch saffron thread (generous pinch)
1/2 teaspoon black pepper
1 cup freshly grated parmesan cheese

1
Heat the stock in a small covered saucepan. Leave it on low heat to simmer.
2
In a heavy-bottomed pot, melt the butter and saute the onion, and butternut on medium-low heat for 5 minutes then add garlic and sage for 1 minute. Add the farro and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the farro plus the saffron, and pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the farro is cooked through, but still al dente, about 30-45 minutes total.
3
Off the heat, stir in the Parmesan cheese. Taste and season with salt. You can add more butter at this time if desired.
4
Mix well, garnish with fresh sage and serve.

899

kcal

Calories

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 11 ingredients. The key ingredients include: 1 cup diced butternut squash, 6 6 cups chicken stock, preferably homemade (recipe #77787) or 6 cups water, 2 tablespoons unsalted butter, 1/2 cup minced red onion, and more.

Yes, Farro Risotto With Butternut Squash 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.

Farro Risotto With Butternut Squash

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