Farro risotto with butternut squash
5
Points®
Total time: 35 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
Unsalted butter
1 tsp
Uncooked butternut squash
2 cup(s), cubed
Uncooked onion
1 small
Table salt
¾ tsp
Garlic clove
2 clove(s)
White wine
¼ cup(s)
Fat-free reduced sodium chicken broth
3 cup(s)
Grated Parmesan cheese
¼ cup(s)
Fresh sage
1 Tbsp
Black pepper
¼ tsp
Instructions
1
In a medium bowl, cover the farro with cool water. Let soak on the counter for 20 to 30 minutes, then drain well.
2
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.
3
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.
4
Serving size: 3⁄4 cup
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