Farro Risotto with Butternut Squash – FSP
Servings
4Serving size
about 1 cup
Ingredients
| 2 cup Water |
| 2/3 cup Farro, Ancient Strain Of Cultivated Wheat |
| 1 medium (about 2 pounds) Butternut squash (seeded and cut into 1/2 inch dice) |
| 1 Tbsp. Olive oil (divided) |
| 1/4 tsp. Salt (divided) |
| 1/2 tsp., ground Black pepper (divided) |
| 1 small White or yellow onions (diced) |
| 3 clove Garlic, raw (minced) |
| 1/2 cup White wine |
| 1 leaf Bay leaves |
| 1 1/2 cups No salt added vegetable stock |
| 1/3 cup Parmesan cheese (grated) |
| 10 leaves Fresh sage (chiffonade) |
Instructions
Preheat oven to 375°F (190°C).
Toss cubed squash with 1 teaspoon of oil, 1/8 teaspoon salt, and 1/4 teaspoon black pepper. Spread the cubes on a parchment lined sheet pan in a single layer. Roast squash until the edges are caramelized and the cubes can be easily pierced with a fork, about 30 - 40 minutes.
Heat remaining oil in a large sauté pan over medium heat and add onions. Stir occasionally for about 5-6 minutes until onion is translucent.
Add the garlic and farro. Sauté 2 minutes.
Add the wine and continue to cook, stirring occasionally, until most of the liquid has evaporated.
Add the bay leaf then add the stock ½ cup at a time, stirring continuously until all of the stock has been added.
Add the remaining salt and pepper.
Bring liquid to a boil. Reduce heat to low, and simmer, uncovered, stirring occasionally until the farro is tender but still chewy: about 25 minutes.
When the farro is cooked, gently stir in the roasted squash, parmesan cheese, and sage leaves.
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Special Diet Information
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Lactose
This recipe contains cheese, and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
An easy way to add more whole grains: swap farro, barley, wheat berries for the traditional Arborio white rice.