cooking · Dinner

Butternut Farro Risotto

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.

Farro1

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!

Farro2

Butternut Farro Risotto

Ingredients:

  • 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

Directions:

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.

~Sarah

4 thoughts on “Butternut Farro Risotto

  1. All right, I’m getting farro next time I’m at the co-op. I keep seeing it everywhere, but pairing it with butternut is pushing me over the edge.

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