Farro Risotto With Butternut Squash
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 ⓘ
Instructions
- Heat the stock in a small covered saucepan. Leave it on low heat to simmer.
- 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.
- Off the heat, stir in the Parmesan cheese. Taste and season with salt. You can add more butter at this time if desired.
- Mix well, garnish with fresh sage and serve.
Nutrition & Diet Analysis (per serving)
575
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).