Farrotto with Butternut Squash (Farro Risotto!)
This Farrotto with Butternut Squash is like risotto, but made with farro instead! Its creamy, packed with flavor and comes together using just a few simple ingredients.
Servings: 4 Servings
Calories: 537kcal
Cost: $4
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
Notes
Be sure to use pearled farro! Most farro sold in the grocery store is pearled, but if you aren't sure about yours, just check the back of the package.
The only vegan parmesan I recommend is Follow Your Heart!
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!
Nutrition
Serving: 1Serving | Calories: 537kcal | Carbohydrates: 85g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1702mg | Potassium: 901mg | Fiber: 15g | Sugar: 8g | Vitamin A: 20574IU | Vitamin C: 40mg | Calcium: 119mg | Iron: 3mg