Farro Risotto With Butternut Squash
photo by Rita1652
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 236.59 ml diced butternut squash
- 1419.54 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
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.
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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