by brooke's kitchen
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brooke's kitchen's Notes:
Expand1 large butternut squash, diced into small squares Ask a question about this ingredient
3 tablespoons olive oil, divided Ask a question about this ingredient
1/4 teaspoon cumin (optional) Ask a question about this ingredient
1/2 pound farro, semi-pearled if available Ask a question about this ingredient
1 small yellow onion, diced Ask a question about this ingredient
2 garlic cloves, minced Ask a question about this ingredient
1/2 cup white wine Ask a question about this ingredient
5-6 cups chicken or vegetable broth Ask a question about this ingredient
1/4 cup basil Ask a question about this ingredient
1/2 cup freshly grated parmesan cheese (plus more for serving) Ask a question about this ingredient
Heat oven to 400 degrees. Toss butternut squash cubes with 1 tablespoon of olive oil, salt, pepper, and cumin. Place on a sheet pan and roast for 40-45 minutes until butternut squash is soft and lightly caramelized. Set aside.
Ask a question about this stepHeat chicken broth in a small saucepan.
Ask a question about this stepHeat 2 tablespoons olive oil in a heavy pan over medium high heat. Saute the onion until translucent but not brown. Add the farro and cook, stirring constantly for 2-3 minutes. Add the garlic cloves and cook another minute.
Ask a question about this stepAdd white wine and simmer until wine has been almost entirely absorbed by farro. Add 1 cup of vegetable broth and stir. Let broth simmer until almost absorbed, stirring constantly. Continue to add broth 1/2 cup at a time until farro is creamy looking and slightly al-dente (about 20 or so minutes). Make sure to stir the risotto continuously and wait for the broth mixture to be almost entirely absorbed before adding another 1/2 cup-full.
Ask a question about this stepMix the butternut squash, goat cheese, parmesan cheese, and basil (or sage if you wish to use that instead). If there is any leftover broth, you can use a little bit of that if needed. Garnish with basil or sage and parmesan cheese.
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Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
This sounds delicious! My sister had a winter squash, wild mushroom & farro risottoesque dish at a restaurant the other day, and I've been looking for a similar recipe. Thanks!