Saffron Faro Risotto With Butternut Squash And Mushrooms Recipe

Name: Saffron Faro Risotto With Butternut Squash And Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tsp olive oil; 1 small yellow onion; 1 cup faro grains; 2 cups vegetable broth; 2 cups butternut squash, cubed; 1 cup crimini mushrooms; 3 cloves garlic; 2 cups peas; 1/4 cup parsley; 1/4 cup Parmesan cheese; 1 tsp paprika; salt and pepper to taste

Servings: persons

4 tsp olive oil
1 small yellow onion
1 cup faro grains
2 cups vegetable broth
2 cups butternut squash, cubed
1 cup crimini mushrooms
3 cloves garlic
2 cups peas
1/4 cup parsley
1/4 cup Parmesan cheese
1 tsp paprika
salt and pepper to taste

1
1. Pre-heat oven to 425 degrees. Place butternut sqaush in small bowl, season with salt and pepper and toss with 2tsp of olive oil. Place on a baking sheet and roast in the oven until squash is lightly browned and tender to the touch. Remove from oven and reserve.
2
2. Place medium sized sauce pan over medium high heat and add 2 tsp of olive oil. Add onions and saute for 2-3 minutes. Add faro and continue to saute until onions are translucent and faro is lightly toasted. Add saffron and saute for 1 minute.
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3. Add 1 cup of the broth and simmer gently until the broth has been absorbed by the faro. Add remaining cup of broth, mushrooms and roasted butternut and continue to simmer until most liquid has been absorbed and faro is cooked by not mushy. Add peas and continue to cook for 1 more minute. If mixture seems a bit too dry, add more stock.
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4. Finish by adding Parmesan, paprika, parsley, salt and pepper. Check seasoning and adjust accordingly.

1021

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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 12 ingredients. The key ingredients include: 4 tsp olive oil, 1 small yellow onion, 1 cup faro grains, 2 cups vegetable broth, and more.

Yes, Saffron Faro Risotto With Butternut Squash And Mushrooms 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.

Saffron Faro Risotto With Butternut Squash And Mushrooms

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