Farro Risotto with Butternut Squash (Farrotto)
Risotto, but make it with farro! If you love risotto, then you'll love farrotto. A hearty, nutty Italian dish that uses farro in place of arborio rice. With roasted squash and fried sage leaves for a show-stopping main dish that's a must on your Fall table.
Equipment
Ingredients
- 3 cups cubed honeynut or butternut squash
- 4 tablespoons olive oil, divided
- 8 whole sage leaves
- 1 tablespoon butter or vegan butter
- 1/2 cup finely chopped white or yellow onion
- 1 large shallot, minced
- 1/8 teaspoon crushed red pepper flakes
- 1 1/2 cups pearled farro
- 1/2 cup dry white wine
- 4 cups low-sodium vegetable broth + 2 cups water, warmed
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup grated parmesan cheese, optional
Instructions
- Preheat oven to 425 degrees F. Toss the cubed squash with 2 tablespoons of olive oil, 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Place on a lined baking sheet and roast for 20-25 minutes, until tender.
- Heat a tablespoon of olive oil in a small skillet over medium heat. Add the sage leaves and a sprinkle of salt and fry until just crisped, about 30 seconds or so on each side. Remove and set aside.
- In a large stockpot or Dutch oven, heat the remaining one tablespoon of olive oil and the butter over medium heat. Add the onions and shallot along with the remaining salt and crushed red pepper flakes and cook until onions are just tender, about 10 minutes.
- Add in the farro and toast another minute, then add in the white wine. Cook for 5 minutes, stirring often to prevent sticking, until the wine is mostly absorbed.
- Add the broth, a laddle at a time, stirring as it cooks, until mostly absorbed. Continue to add the broth, a laddle at a time, stirring each time until broth is mostly absorbed. You may not need all of the broth, depending on how quickly the farro cooks. When the farro is tender and creamy, remove from heat and stir in the parmesan cheese and roasted squash. Taste, adding more salt or pepper as desired to taste.
- Divide into 4 serving bowls and top with fried sage leaves, either whole or crushed on top.
Notes
If you can find a honeynut squash, then I'd recommend using that as the flavor is more concentrated and sweeter. It's so good!
Nutrition
Serving: 1servingCalories: 562kcalCarbohydrates: 79gProtein: 13gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 11mgSodium: 1487mgPotassium: 675mgFiber: 14gSugar: 7gVitamin A: 11787IUVitamin C: 24mgCalcium: 193mgIron: 3mg