I was inspired to try this via a recipe I came across in a copy of Good Housekeeping Light & Healthy Cooking: 250 Delicious, Satisfying, Guilt-Free Recipes (Good Housekeeping Cookbooks), on page 222. With a few adaptions and cooking changes we had a very tasty dinner. Having said that, if you haven’t tried Farro (Emmer Wheat) before, you may find it to be a strong grain. I would say cook the risotto longer, it will get softer and creamier. If needed, heat a little more broth up and add in as needed. Otherwise, the farro is wonderfully chewy as directed below.
I used Farro that is grown on the other side of Washington State, it is carried in my local co-op, in the bulk section. Take a look and see what your local store carries!
Butternut Farro Risotto
- 1 Tbsp extra virgin olive oil
- 1 sweet onion, peeled and chopped
- ½ tsp ground black pepper
- 1½ cups Farro (Emmer Wheat)
- 2¼ cups vegetable broth
- 1¼ cups water
- ¼ tsp dried thyme
- ¼ tsp dried rosemary
- 1 butternut squash (2 or so pounds), peeled, seeded and chopped small
- ¼ cup fresh parsley, finely chopped or 2 Tbsp dried parsley
- ½ cup grated Pecorino-Romano or Parmesan cheese
Heat a large deep skillet over medium. Add oil, onion and pepper, sauté until onion is tender.
Meanwhile spread farro out on a baking sheet, check for any field debris, then rinse off in a fine mesh strainer, shake dry.
Add farro to skillet, cook for a couple of minutes, until farro is lightly browned.
Stir in ½ cup of the broth, cook until absorbed, about a minute.
Add the remaining broth, water, thyme and rosemary, bring to a boil over high heat.
Add in squash, return to a boil, cover and reduce heat to medium-low.
Simmer for 25 minutes, stirring periodically, until farro is done to your liking (if desired, continue cooking for 5 to 10 minutes more, covered, until to likening).
Remove lid, stir in cheese and parsley, let cook uncovered for a few minutes to thicken up.
Season to taste with salt and more pepper, if desired.
Serves 4 to 6.