Roasted Butternut Squash Farro Risotto

1. 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. 2

   Heat chicken broth in a small saucepan.

3. 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. 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. 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.

* Per serving · 4 servings · Values may vary.