Farro Risotto With Butternut Squash
photo by Rita1652
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
4-6
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
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I really liked using farro for this risotto and the classic combination of butternut and sage did not disappoint. This wasn't difficult to make since I was using leftover butternut that had already been peeled and somewhat cut. I used vegetable stock. DH wasn't sure he'd have it again, preferring arborio, but I had farro on hand, and this was unique. We topped with fresh grated Parmesan. Thanks!
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey