Farro risotto with butternut squash
Uncooked butternut squash
2 cup(s), peeled, finely chopped
1 small, finely chopped
2 clove(s), finely chopped (2 tsp)
Fat-free reduced sodium chicken broth
3 cup(s), divided
Grated Parmesan cheese
1 Tbsp, chopped
- In a medium bowl, cover the farro with cool water. Let soak on the counter for 20 to 30 minutes, then drain well.
- In a large saucepan, heat the oil and butter on medium. Add the squash, onion, and salt. Cook until the squash begins to soften, 5 to 6 minutes, stirring often. Add the garlic and farro and cook for 1 to 2 minutes, stirring often. Add the wine. Increase heat to medium-high. Cook until the wine is mostly evaporated.
- Add 1 cup stock and cook until almost all absorbed, stirring often. Add the remaining stock by 1⁄2 cupfuls, stirring to absorb the stock before adding more, and cook until the farro is tender and cooked through, about 20 minutes. Stir in the cheese, sage, and black pepper.
- Serving size: 3⁄4 cup