This Farrotto with Butternut Squash is like risotto, but made with farro! It's creamy, packed with flavor, and comes together using just a few simple ingredients. This is the perfect vegetarian dinner for Fall!
It's getting chillier, which means cozy dinner recipes featuring Fall produce! I love this time of year when I get to make a pot of Vegan White Bean Chili, or Escarole and White Bean Soup for dinner. And I can't resist making my Butternut Squash Steaks as soon as I can get Winter squash at the grocery store.
And this year, I'll be making this Butternut Squash Farrotto on repeat! It's like a creamy risotto, but instead of arborio rice, I use farro. The cooking method is the same and it comes out warm and comforting just like a traditional risotto. Plus, this version has plenty of roasted butternut squash to celebrate Fall!
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What is Farro?
Farro is a variety of wheat that is used most frequently in Italy.
It comes in 3 varieties: pearled, semi-pearled and whole. I used pearled for this farro risotto for two reasons.
- First, is that whole farro takes about an hour to cook and it would take even longer in this cooking style!
- Second, is that pearled farro is what most grocery stores have readily available.
You can use farro in place of grains like wheat berries, spelt, and barley in recipes. It makes a great grain salad like my Vegan Farro Salad and it's a delicious hearty addition to soups.
Why You'll Love This Recipe
- This recipe is simple to make, but feels fancy, so it's perfect for a date night!
- Its packed with flavor from roasted butternut squash, fresh thyme and dry white wine.
- This Farrotto is a great vegan or vegetarian dinner recipe!
- Its warm and cozy and is perfect for Fall and Winter.
- And most importantly, its absolutely delicious!
Ingredient Notes
Pearled Farro: As I said above, pearled farro is what you will typically find at the grocery store, but you should double check! It should say pearled on the front of the package or in the ingredient list.
Butternut Squash: Try to grab a squash that is about 3 pounds. I know it sounds like a lot, nut once you peel it and remove the seeds you will be left with about 2 pounds of cubed squash!
Shallot: I like shallot, but you can also use red or yellow onion.
Dry White Wine: I used Sancerre, but Sauvignon Blanc or Pinot Grigio are great for making Farrotto, too!
Vegan Parmesan Cheese: The only brand I recommend is Follow Your Heart!
Step-by-Step Instructions
Step 1. First, peel the butternut squash and cut it into ¾" cubes. Place the cubes on a baking sheet and toss with olive oil, salt and pepper.
Step 2. Roast the squash in a 425* F oven for 60-70 minutes or until the squash is browned. And in the meantime, start on the Farrotto!
Step 3. Heat a large Dutch oven over medium heat and add olive oil and shallot. Cook for about 4-5 minutes, or until the shallot is translucent. Then, add the garlic and cook for 1 more minute.
Step 4. Next, add the farro and cook, stirring frequently for 2 minutes to toast. Then, reduce the heat to medium-low and add the dry white wine, thyme and some black pepper. Cook, stirring frequently, until the liquid ha mostly absorbed.
Step 5. Now, start adding the vegetable stock, ¾ cup at a time, stirring constantly and waiting until the stock is mostly absorbed before adding more. This slow addition of liquid and constant stirring is how the risotto becomes creamy!
Step 6. After about 30 minutes of adding stock and stirring taste the risotto to see if the farro is cooked through. If it is, remove from heat and add half of the roasted butternut squash and all of the parmesan cheese. Stir for 1 minute to break up the squash.
Then, serve the farro risotto with additional roasted butternut squash on top!
Recipe FAQs
Scoop the leftovers into an airtight container and store in the refrigerator for up to 4 days.
I do not recommend freezing this recipe.
No! Farro is a type of wheat, so it is not gluten free. Traditional risotto, like my Vegan Leek Risotto is gluten-free, though.
Reheat in a small saucepan with an extra splash of vegetable stock.
Expert Recipe Tips
Be sure to stir constantly. Stirring is what creates a creamy risotto.
Adjust the heat as necessary during the cooking process. The goal is to keep the farro risotto at a low simmer the entire time.
You may not use all of the vegetable stock and thats okay!
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📖 Recipe
Farrotto with Butternut Squash (Farro Risotto!)
Equipment
- 1 4-5-Quart Dutch Oven, or other large pot
- 1 Baking Sheet
- 1 Cutting Board
- 1 Chefs Knife
- 1 Wooden Spoon
Ingredients
For the Roasted Butternut Squash
- 1 Medium Butternut Squash about 3 pounds
- 2 tablespoon Extra Virgin Olive Oil
- ¾ teaspoon Kosher Salt
- Black Pepper
For the Farrotto
- 5 Cups Lower Sodium Vegetable Stock
- 2 tablespoon Extra Virgin Olive Oil
- 1 Large Shallot, small dice
- 3 Medium Cloves of Garlic, Minced
- 1 ½ Cups Pearled Farro
- ½ Cup Dry White Wine Or additional veg stock if you prefer to cook without wine
- 3 Sprigs Fresh Thyme, leaves removed
- ¼ Cup Grated Vegan Parmesan
- Salt and Pepper to Taste
Instructions
To Prepare the Butternut Squash
- Preheat oven to 425* F.
- Use a vegetable peeler to peel the squash. Slice it in half lengthwise and scoop out the seeds. Then, dice the squash into ¾ inch pieces.1 Medium Butternut Squash, 2 tablespoon Extra Virgin Olive Oil, ¾ teaspoon Kosher Salt, Black Pepper
- Place the squash onto a baking sheet, then add olive oil salt and pepper. Toss to coat and roast the squash for 60-70 minutes, or until brown, stopping to stir the squash every 20 minutes.
To Make the Farrotto
- Add the vegetable stock to a saucepan and place over low heat.5 Cups Lower Sodium Vegetable Stock
- Heat 4-5 quart Dutch oven over medium heat, add the olive oil and shallot and cook until they are translucent, about 4-5 minutes. Add garlic and cook until fragrant, 1 minute.2 tablespoon Extra Virgin Olive Oil, 1 Large Shallot, small dice, 3 Medium Cloves of Garlic, Minced
- Add farro into the pot to toast, stirring frequently for about 2 minutes. Reduce the heat to medium-low, then add white wine, thyme and a good amount of black pepper, stir until most of the wine is evaporated.1 ½ Cups Pearled Farro, ½ Cup Dry White Wine, 3 Sprigs Fresh Thyme, leaves removed
- Add ¾ cup of vegetable stock to the pot, and stir constantly, until most of the liquid had absorbed before adding another ¾ cup of stock. Continue the process of stirring and adding stock until the farro is cooked through, about 30-35 minutes. You may have leftover stock an that's okay.
- Remove from heat, and add half of the roasted butternut squash and vegan parmesan. Stir for 1 minute to beak the squash up a bit. This will help the farrotto become creamy.¼ Cup Grated Vegan Parmesan
- Taste the farrotto and add any additional salt or pepper. Serve topped with the additional roasted squash.Salt and Pepper to Taste
Gina Fultz says
Enjoy all your recipes and appreciate you sharing! You are very talented. Thank you!
Megan Calipari says
Thank you so much!