Roasted Butternut Squash Farro Risotto

By • November 18, 2010 • 1 Comments



Author Notes: I absolutely love butternut squash. And I have recently become slightly obsessed with farro. It has a slightly nutty flavor that is quite addictive! If you can't find semi-pearled farro, the regular kind works well too. Just boil it for about 30 minutes and then follow the recipe below. Also, I like to roast my butternut squash because I like the flavor that roasting gives to the vegetable. I have experimented with several herbs in this dish. Basil works nicely as well as thyme and of course, sage which is butternut squash's best friend. Lastly, the goat cheese is optional for those anti-goat cheese people out there. But I love goat cheese and think it works nicely with the sweetness of the butternut squash. Enjoy!brooke's kitchen

Serves 4

  • 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.

Tags: adaptable to vegetarian, cheese, fall, Holidays, pumpkin, Risotto, savory

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

This sounds delicious! My sister had a winter squash, wild mushroom & farro risottoesque dish at a restaurant the other day, and I've been looking for a similar recipe. Thanks!