Description
This Roasted Butternut Squash Farro Risotto is a comforting, nutritious dish that combines earthy farro with sweet roasted butternut squash, fragrant sage, and creamy Parmesan cheese. Perfect for a cozy dinner, it offers a wholesome take on traditional risotto by using farro and a medley of simple ingredients, roasted and sautéed to perfection.
Ingredients
Scale
Vegetables
- 1 medium butternut squash (about 2 lbs), peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 6-8 fresh sage leaves
Grains & Broth
- 1 cup farro
- 4 cups vegetable broth
Dairy & Fats
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil (plus more for drizzling and frying sage leaves)
Seasonings
- Salt and pepper to taste
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper to coat evenly. Spread the cubes on a baking sheet in a single layer. Roast in the oven for 25-30 minutes, stirring halfway through to ensure even caramelization, until the squash is tender and slightly golden.
- Cook the Farro: While the squash roasts, rinse the farro under cold running water to remove any dust. In a saucepan, bring 3 cups of vegetable broth to a boil. Add the rinsed farro, reduce the heat to low, cover, and let it simmer gently for 25-30 minutes until the grains are tender but still chewy. Drain any excess liquid if necessary.
- Sauté Aromatics: Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for about 5 minutes until translucent and soft. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning and release the flavors.
- Combine Farro and Broth: Add the cooked farro to the skillet with the sautéed onion and garlic. Pour in the remaining 1 cup of vegetable broth. Stir well and cook for 5-7 minutes, allowing the mixture to thicken slightly and absorb the flavors. Stir regularly to prevent sticking.
- Incorporate Squash and Cheese: Gently fold in the roasted butternut squash cubes and grated Parmesan cheese. Stir until the cheese melts and creates a creamy texture, evenly coating the farro and squash. Taste and season with additional salt and pepper as desired.
- Fry the Sage Leaves: In a small skillet, heat a drizzle of olive oil over medium heat. Add the fresh sage leaves and fry for 1-2 minutes until they become crispy and fragrant. Remove with a slotted spoon and drain on a paper towel to remove excess oil.
- Serve: Spoon the risotto into warm bowls. Drizzle with extra olive oil, sprinkle with additional Parmesan cheese if desired, and top with the crispy sage leaves for a flavorful and aromatic finish.
Notes
- Farro provides a chewy texture and nutty flavor, making it a healthy alternative to traditional arborio rice in risotto.
- Use fresh sage leaves for the best aroma and crispiness when frying.
- If you prefer a creamier consistency, add a splash of warm vegetable broth while cooking the farro mixture.
- This dish can be made vegetarian by ensuring the Parmesan used is free of animal rennet.
- Leftovers can be refrigerated for up to 3 days and gently reheated with a splash of water or broth.
