Farro risotto with butternut squash
5
Points® value
Total Time
1 hr 5 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy
We swap Arborio rice for whole-grain farro to up the vitamins, minerals, and fiber of the original. To avoid wrestling with your butternut squash when peeling it, pop it in the microwave for a minute to soften the skin.
Ingredients
Uncooked farro
¾ cup(s)
Olive oil
1 tsp(s)
Unsalted butter
1 tsp(s)
Butternut squash
2 cup(s), finely chopped peeled
Onion
1 small, finely chopped
Table salt
¾ tsp(s)
Garlic
2 tsp(s), finely chopped
White wine
¼ cup(s), dry
No-salt-added chicken stock
3 cup(s), divided
Grated Parmesan cheese
¼ cup(s)
Fresh sage
1 tbsp(s), chopped
Black pepper
¼ tsp(s)