Butternut Squash Farro Risotto

Butternut squash farro risotto combines chewy farro, roasted squash, Parmesan, and sage in a creamy stovetop grain dish ready in about an hour.

Prep: 15 min · Cook: 50 min · Yield: 4 · Method: Stovetop

Ingredients

• 3 cups butternut squash
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 medium yellow onion
• 1.5 cups farro
• 4 cups vegetable broth
• 0.5 cup parmesan cheese
• 1 tablespoon butter
• 1 teaspoon sage

Cooking instructions

1. Heat the oven to 425°F. Toss the butternut squash with olive oil, 1/2 teaspoon salt, and the pepper on a rimmed baking sheet. Roast until tender and lightly browned, 25 to 30 minutes. (about 30 min) — 425°F
2. While the squash roasts, finely chop the onion. Warm a large saucepan over medium heat, add the onion and farro, and sauté until the onion softens and the farro smells nutty, 5 to 7 minutes. (about 7 min) — Medium heat
3. Warm the broth in a separate pot over low heat. Add 1 cup warm broth to the farro mixture and simmer, stirring often, until mostly absorbed. Continue adding broth 1/2 cup at a time, simmering after each addition, until the farro is tender but pleasantly chewy and the mixture is creamy, 25 to 30 minutes. (about 30 min) — Low simmer
4. Fold the roasted squash, Parmesan, butter, sage, and remaining 1/2 teaspoon salt into the hot farro. Stir until the butter and cheese melt, then rest for 5 minutes before serving. (about 5 min)