Easy Butternut Squash Farro Risotto (Farrotto)
This easy Butternut Squash Farro Risotto recipe is creamy, buttery, and perfect for autumn and winter nights. Pair this with your favorite protein for a cozy balanced meal.
Equipment
- Dutch Oven
- Blender
- Measuring Spoons and Cups
Ingredients
Butternut Squash
- 2 lbs butternut squash about 3 cups
- 2 tbsp avocado oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 cup water or vegetable broth
Farro Risotto
- 3 tbsp extra virgin olive oil
- 2 cups semi pearled farro, rinsed
- 1 cup yellow onion, diced
- 4 cloves garlic, minced
- 2 jalapenos, diced or 3 or 4
- ½ cup half and half
- 1 tsp kosher salt
- ½ tsp black pepper
Crispy Herb Topping
- 2 tbsp extra virgin olive oil or butter
- 8 sage leaves, julienned
- ¼ cup cilantro, chopped or parsley
Instructions
Roasting The Butternut Squash
- Preheat oven to 400 degrees F.
- Cut the butternut squash in half (peeled or unpeeled). Remove the stem and seeds. Dice the squash into evenly-sized 1-inch pieces.
- Evenly place squash over a parchment-lined baking sheet. Drizzle with avocado oil, salt, and pepper. Toss to ensure the squash is evenly coated. Roast the squash for 30 to 35min, flipping halfway to ensure even roasting.
- Once the butternut squash finishes cooking, add it and 1 cup of water (option to use vegetable broth or chicken stock) to a blender or food processor and blend until the squash is smooth. You could also use an immersion blender (hand blender) for blending.
- Set the butternut squash mixture aside this is your cooking liquid.Note: It is possible to prep the squash 1 to 2 days in advance.
Cooking The Farrotto
- Turn the stove top burner to medium-high heat and heat olive oil in a Dutch oven or large pot. Add onion and saute for 3 to 5 min.
- Adjust the stove to medium-low heat (to prevent garlic from burning) and add garlic and jalapeno. Continue to sauté for another 3 to 5 min.
- Add rinsed farro, butternut squash mixture, half and half, salt, and pepper to the Dutch oven. Continue to cook on low heat for 30 to 60 minutes. Stir the farro risotto occasionally (approx. every 10 min) to prevent sticking or burning.
- Taste the Farro as you cook starting at 30min to check for doneness. The farro should be chewy yet tender.
Crispy Herb Topping
- While the Butternut Squash Farro Risotto is cooking, add olive oil to a sautee pan on medium heat. Add herbs and crisp for 3 to 5 min.
- Set aside and sprinkle the crispy herb topping over the risotto before serving.
Nutrition
Calories: 490kcalCarbohydrates: 74gProtein: 9gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 7mgSodium: 804mgPotassium: 812mgFiber: 14gSugar: 6gVitamin A: 16256IUVitamin C: 40mgCalcium: 128mgIron: 3mg
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