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RECIPE
14 INGREDIENTS 13 STEPS 1hr 30min

Farro Risotto with Butternut Squash

This rustic take on classic risotto is creamy and chewy, with a deep toasted nutty flavor that complements the butternut squash.
Farro Risotto with Butternut Squash Recipe | SideChef
This rustic take on classic risotto is creamy and chewy, with a deep toasted nutty flavor that complements the butternut squash.
Delicious, seasonal recipes for weeknights, dinner parties and beyond!!
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Delicious, seasonal recipes for weeknights, dinner parties and beyond!!
http://www.lideylikes.com
1hr 30min
Total Time
$4.42
Cost Per Serving

Ingredients

Servings
4
US / METRIC
6 cups
Low-Sodium Chicken Broth
up to 8 cups
1
peeled, seeded, and 3/4-inch diced, 1 1/2-2 lb
1/4 cup
Olive Oil , divided
1/2 cup
Roughly Chopped Fresh Sage
1/3 cup
Chopped Walnuts
1
Small Garlic
1 cup
Chopped Shallots
1 1/2 cups
Pearled Farro
2/3 cup
Dry White Wine , divided
plus 1 Tbsp
1/2 cup
Freshly Grated Pecorino Romano Cheese
1/2 Tbsp
Kosher Salt , divided
3/4 tsp
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Nutrition Per Serving

VIEW ALL
CALORIES
791
FAT
34.9 g
PROTEIN
25.9 g
CARBS
92.5 g

Author's Notes

For this recipe, look for pearled farro, whole-grain farro will take much longer to cook.

Cooking Instructions

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Step 1
Preheat the oven to 425 degrees F (220 degrees C) and bring the Low-Sodium Chicken Broth (6 cups) to a simmer in a large saucepan.
Step 2
Place the Butternut Squash (1) on a sheet pan and toss with Olive Oil (1 Tbsp) , Kosher Salt (1/2 tsp) , and Ground Black Pepper (1/4 tsp) .
Step 3
Roast for 25-30 minutes, tossing once halfway through, until tender and lightly caramelized. Set aside.
Step 4
Meanwhile, make the gremolata. Heat a medium-sized Dutch oven over medium-high heat.
Step 5
Add the remaining Olive Oil (3 Tbsp) and when the oil is hot add the Fresh Sage (1/2 cup) and Walnuts (1/3 cup) . Cook over medium heat for about 2 minutes, or until the sage leaves are crisp and the walnuts are golden brown.
Step 6
Using a slotted spoon, transfer to a paper-towel-lined plate. Using a grater, zest the Lemon (1/2) and grate the Garlic (1) over the sage and walnuts, add Kosher Salt (1/4 tsp) , and mix well. Set aside to cool.
Step 7
Add Unsalted Butter (2 Tbsp) to the Dutch oven and melt over medium-low heat. Add the Shallots (1 cup) and cook over medium-low heat until tender but not browned, 3-5 minutes.
Step 8
Add the Pearled Farro (1 1/2 cups) and cook for 2 minutes to toast the grains lightly, stirring often. Add Dry White Wine (2/3 cup) and simmer until most of the liquid has evaporated.
Step 9
Add about 3 cups of the simmering broth to the Dutch oven and bring to a boil over medium-high heat. Lower the heat and simmer uncovered, stirring occasionally, until the liquid has almost entirely evaporated, about 15 minutes.
Step 10
Add about 1/2 cup broth and cook, stirring occasionally, until the broth is almost absorbed. Continue cooking, adding broth in 1/2 cup increments and stirring often, until the farro is tender about 15 to 20 minutes.
Step 11
Add the roasted butternut squash, Kosher Salt (1 tsp) , and Ground Black Pepper (1/2 tsp) and cook until heated through, smashing some of the squash with the side of a wooden spoon. Add a splash of broth if the risotto seems dry at this point.
Step 12
Off the heat, stir in the Pecorino Romano Cheese (1/2 cup) and remaining Tbsp of wine. You may need to add additional broth at this point, too; the farro will continue to thicken as it sits.
Step 13
Taste for seasonings and serve in shallow bowls. Sprinkle with the gremolata. Enjoy!
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Nutrition Per Serving
Calories
791
% Daily Value*
Fat
34.9 g
45%
Saturated Fat
9.5 g
48%
Trans Fat
0.0 g
--
Cholesterol
25.7 mg
9%
Carbohydrates
92.5 g
34%
Fiber
13.9 g
50%
Sugars
9.3 g
--
Protein
25.9 g
52%
Sodium
1656.1 mg
72%
Vitamin D
--
--
Calcium
377.4 mg
29%
Iron
4.1 mg
23%
Potassium
1371.7 mg
29%
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