Roasted Butternut Squash Farro Risotto Recipe

Name: Roasted Butternut Squash Farro Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large butternut squash, diced into small squares; 3 tablespoons olive oil, divided; 1/4 teaspoon cumin (optional); 1/2 pound farro, semi-pearled if available; 1 small yellow onion, diced; 2 garlic cloves, minced; 1/2 cup white wine; 5-6 cups chicken or vegetable broth; 1/4 cup basil; 1/2 cup freshly grated parmesan cheese (plus more for serving); 2 ounces goat cheese

Servings: persons

1 large butternut squash, diced into small squares
3 tablespoons olive oil, divided
1/4 teaspoon cumin (optional)
1/2 pound farro, semi-pearled if available
1 small yellow onion, diced
2 garlic cloves, minced
1/2 cup white wine
5-6 cups chicken or vegetable broth
1/4 cup basil
1/2 cup freshly grated parmesan cheese (plus more for serving)
2 ounces goat cheese

1
Heat oven to 400 degrees. Toss butternut squash cubes with 1 tablespoon of olive oil, salt, pepper, and cumin. Place on a sheet pan and roast for 40-45 minutes until butternut squash is soft and lightly caramelized. Set aside.
2
Heat chicken broth in a small saucepan.
3
Heat 2 tablespoons olive oil in a heavy pan over medium high heat. Saute the onion until translucent but not brown. Add the farro and cook, stirring constantly for 2-3 minutes. Add the garlic cloves and cook another minute.
4
Add white wine and simmer until wine has been almost entirely absorbed by farro. Add 1 cup of vegetable broth and stir. Let broth simmer until almost absorbed, stirring constantly. Continue to add broth 1/2 cup at a time until farro is creamy looking and slightly al-dente (about 20 or so minutes). Make sure to stir the risotto continuously and wait for the broth mixture to be almost entirely absorbed before adding another 1/2 cup-full.
5
Mix the butternut squash, goat cheese, parmesan cheese, and basil (or sage if you wish to use that instead). If there is any leftover broth, you can use a little bit of that if needed. Garnish with basil or sage and parmesan cheese.

681

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 large butternut squash, diced into small squares, 3 tablespoons olive oil, divided, 1/4 teaspoon cumin (optional), 1/2 pound farro, semi-pearled if available, and more.

Yes, Roasted 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.

Roasted Butternut Squash Farro Risotto

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