Prep 15 mins
Cook 40 mins
Farro's a wheat and when coooked it is chewy. It's butternut time! Ready to be picked from the garden as is the saffron so the two in this dish is fresh as can be! You can keep this vegetarian add some tofu or add fresh caught shrimp or fish like cod the last 5 minutes.
- 236.59 ml diced butternut squash
- 1419.54 ml vegetable stock (Recipe #54127) or 1419.54 ml chicken stock, preferably homemade (recipe #77787) or 1419.54 ml water
- 29.58 ml unsalted butter
- 118.29 ml minced red onion
- 2 garlic cloves, minced or 4 roasted garlic cloves
- 3 fresh sage leaves, minced
- 354.88 ml cracked farro (10 ounces)
- 118.29 ml dry white wine
- 0.25 ml saffron thread (generous pinch)
- 2.46 ml black pepper
- 236.59 ml freshly grated parmesan cheese
- 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.
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!